Ginger Mojito Recipes

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WHISKEY GINGER MOJITO RECIPE BY TASTY

Here's what you need: fresh mint, lime wedges, ginger syrup, ice, bourbon, club soda, fresh mint, lime wedge, fresh ginger, sugar, water

Provided by Mike Price

Categories     Drinks

Time 30m

Yield 1 serving

Number Of Ingredients 11



Whiskey Ginger Mojito Recipe by Tasty image

Steps:

  • In a small saucepan, combine ginger syrup ingredients and bring to a boil. Lower to a simmer and cook for 10 minutes.
  • Strain through a sieve and cool.
  • Place the mint and one lime wedge in the bottom of tall glass. Muddle well and add 1 ounce (30 ml) of ginger syrup. Add the second lime wedge and muddle again.
  • Top off glass with the bourbon, ice, and club soda. Stir well and garnish with a lime wedge and a few mint leaves.
  • Enjoy!

5 leaves fresh mint
2 lime wedges
1 fl oz ginger syrup
ice
2 fl oz bourbon
3 fl oz club soda
fresh mint, to serve
lime wedge, to serve
1 cup fresh ginger, peeled and chopped
1 cup sugar
2 cups water

PINEAPPLE-GINGER MOJITO

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 pineapple-ginger mojito

Number Of Ingredients 6



Pineapple-Ginger Mojito image

Steps:

  • Muddle the mint leaves, pineapple cubes and sugar in a glass. Fill with ice and the rum; top with ginger beer. Garnish with the pineapple slice.

8 mint leaves
2 cubes fresh pineapple, plus a slice, for garnish
2 teaspoons superfine sugar
Ice
2 ounces spiced dark rum
Ginger beer

APPLE & GINGER MOJITO

Make a refreshing, fruity apple mojito with warming ginger spice. This autumnal serve is simple and delicious, garnished with apple and a sprig of mint.

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Categories     Cocktails, Drink

Time 5m

Number Of Ingredients 9



Apple & ginger mojito image

Steps:

  • Put all ingredients, except for the ginger beer and mint, in a highball glass. Gently stir the drink, then top up with ginger beer. Garnish with the mint sprig and apple slices to serve.

Nutrition Facts : Calories 219 calories, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Protein 0.1 grams protein, Sodium 0.14 milligram of sodium

50ml dark rum
10 mint leaves
15ml lime juice
15ml sugar syrup
3 dashes bitters
ice cubes, a small handful
20ml apple juice
ginger beer, to top up
mint sprig and apple fan, to serve

PINEAPPLE GINGER MOJITO

My grandmother, a native of Philly, gives me her "Philadelphia" magazines when she is finished reading them. Each month, they feature a recipe created by a chef in one of their reknown Philly restaurants/clubs. This mojito is credited to mixologist Tony Abou-Ganim of the G Lounge. I have to admit that I have never been a big fan of mojitos; however, I was willing to give this a try. After making this yesterday, I am totally addicted. I am going to enjoy drinking these all summer. This is a bit of a pain to prepare and you have to wait four days for the pineapple and rum to fuse, but the result is well worth it. Prep time does not include the 4 days wait on the rum fusion. We used the 10 Cane rum, as the recipe suggested. Also, the recipe notes that you will need to choose a sweeter, gold pineapple and be sure to remove the core completely or your rum will have a bitter aftertaste. This recipe calls for quite a bit of ginger, so DH peeled it and put it in a food processor instead of dicing by hand.

Provided by Dr. Jenny

Categories     Beverages

Time 1h20m

Yield 1 serving(s)

Number Of Ingredients 11



Pineapple Ginger Mojito image

Steps:

  • To make the pineapple-rum: Peel, core and slice pineapple and pack into a glass container with a cover. Add rum to completely cover pineapple. Seal container and store in a cool place for four to five days. Taste rum occasionally to check progress. When rum has reached the desired flavor, strain it through a sieve, bottle, and refrigerate for up to two weeks. Yields one liter.
  • To make ginger syrup: In a medium saucepan over medium-high heat, bring water and ginger to a boil. Add sugar, stirring until dissolved. Reduce heat to low and simmer for 1 hour. Remove from heat and cool to room temperature. Strain through a sieve, bottle, and refrigerate for up to one month. Yields approximately 3 cups.
  • To make mojito: In a 14-oz glass, muddle spearmint, lime juice, and ginger syrup, to release the spearmint oils without tearing the leaves. Fill the glass with crushed ice, and add pineapple-infused rum. Stir the drink to incorporate the flavors and coat the ice. Add more crushed ice, stir again, top with soda water, and stir once. Garnish with a sprig of mint and spear of pineapple.

Nutrition Facts : Calories 4254, Fat 1.8, SaturatedFat 0.3, Sodium 53, Carbohydrate 539.4, Fiber 14.8, Sugar 490.7, Protein 6.8

1 large pineapple
1 liter rum (they strongly recommend using the brand 10 Cane)
2 cups water
1 cup gingerroot, peeled and diced
2 cups granulated sugar
12 -14 leaves spearmint
1 small lime, juice of (about 1 oz)
crushed ice
1/2 ounce soda water, chilled
1 sprig of fresh mint (to garnish)
pineapple, spear (to garnish)

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