Parrot Bay Key Lime Mojito Citrus Recipes

Steps:

• Muddle mint.
• Fill glass with ice.
• Add Parrot Bay Key Lime and club soda.
• Garnish with a lime wedge.

Steps:

• In the bottom of a highball or Collins glass, muddle mint leaves with simple syrup for a few seconds until mint starts to break down. Fill glass with ice, then add rum and lime juice; stir to combine. Top with soda water and garnish with mint sprig.

Steps:

• Preheat oven to 350 degrees F.
• To make the parfait, whip the cream until soft peaks form and set aside. In a small bowl place the gelatin in cold water. In a small pot, cook 2 ounces of the sugar with the water until it reaches 121 degrees F.
• Whip the egg yolks and slowly whip the cooked sugar into the yolks and let cool. Whip the egg whites and the remaining 2 ounces sugar to form stiff peaks. Remove the gelatin from the water and add the gelatin, zests, and lime juice to the whipped yolks and hot sugar mixture. Combine the mixture with the whipped egg whites and cream. Pour the mixture into a cone shaped mold and freeze.
• To prepare the tulip batter, combine all of the ingredients and mix well. Spread the mixture onto a silicone baking pad or parchment paper into the shape of a hand and bake until lightly golden. Remove from the oven and immediately invert each tulip over a cup to form a basket shape. Allow to cool and set aside.
• To make the mojito, combine the fresh mint, corn syrup, lime juice, and zest into a blender and pulse until combined. Stir in the rum and chill until needed.
• Preheat oven to 340 degrees F.
• To make the biscocho, combine all of the ingredients and mix well. Pour the mixture into 4 (4-ounce) aluminum cups until 2/3 full. Bake for 20 minutes, remove from oven, and let cool.
• To assemble, place the biscocho upside-down in the middle of the plates. Place the tulip on top of the biscocho with the parfait cone inside the tulip. Pour the sauce on the plate around the biscocho tower. Garnish with fruits or chocolate shavings.

Steps:

• Add 6 mint leaves, squeezed lime juice, simple syrup and muddle.
• Add Captain Morgan Parrot Bay Mango Rum.
• Fill with crushed ice and stir.
• Add club soda and add more crushed ice.
• Garnish with a mint leaf.
• Add bitters.

Steps:

• Muddle mint.
• Fill glass with ice.
• Add Parrot Bay Key Lime and club soda.
• Garnish with a lime wedge.

Steps:

• Muddle mint.
• Fill glass with ice.
• Add Parrot Bay Key Lime and club soda.
• Garnish with a lime wedge.

Steps:

• Combine ingredients in a highball glass over crushed ice. Stir well, and serve.