Mojitos are one of my favorite types of cocktails to experiment with. Especially when fresh fruit is in season (blackberry mojitos, anyone?). So, for this latest cocktail recipe I decided to create a raspberry mojito.
For months I have had a bottle of Chambord in my liquor cabinet and I have tried to use it in various cocktails but each creation ended up tasting like crap (in my opinion). I’m not sure if it’s just MY bottle of Chambord or not but it was always very thick and reminded me of cough syrup.
Carri had better luck with Chambord as shown in the Chocolate Raspberry Sparkler. And I know a lot of other people like Chambord. Maybe I was just unlucky with mine.
So, on my latest trip to the liquor store I bought a different bottle of raspberry liqueur called Montbisou Framboise in hopes that it would be better.
I used my special powers and my new bottle of raspberry liqueur to create this Raspberry Mojito. I also used Velvet Falernum which is a sweet mixture of lime, sugar, and rum instead of simple syrup.
Let’s just say that after letting my husband have one sip of the cocktail he wouldn’t give it back.
Fresh Raspberry Mojito
5-6 mint leaves
4 organic raspberries
1/2 fresh squeezed lime
1 ounce White Rum
1/2 ounce Velvet Falernum (if you can’t find this you can instead use 1 TBSP simple syrup)
3/4 ounce Raspberry Liqueur (I prefer to use Montbisou Framboise)
A couple of organic raspberries, a sprig of mint, and a lime wheel for garnish
In a highball glass, muddle fresh raspberries, mint, and lime juice.
Add rum, raspberry liqueur, and velvet falernum (or simple syrup).
Fill glass with ice and top with soda water.
Garnish with lime wheel, a sprig of mint and couple whole raspberries.
Drink before your significant other comes home from work.
Makes 1 mojito.
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