ICEBREAKER MOJITOS
Make and share this Icebreaker Mojitos recipe from Food.com.
Provided by Chuck Hughes
Categories Beverages
Time 15m
Yield 2 cocktails
Number Of Ingredients 8
Steps:
- Using a mortar and pestle, crush or muddle some fresh mint.
- Spoon in the watermelon and pineapple cubes, and crush them bit by bit. Toss in the lime quarters, and continue mashing.
- Then, in a cocktail shaker, add 1/2 cup ice cubes, all of the fruit and mint mojito mixture, then add the rum, pineapple juice, and finally, a dash of sugar cane syrup. Shake well to combine.
- Divide between 2 hefty glasses garnished with lime wedges and mint sprigs.
Nutrition Facts : Calories 67.6, Fat 0.2, Sodium 2.4, Carbohydrate 17.9, Fiber 1.4, Sugar 12.5, Protein 0.7
CHORIZO AND PRESERVED LEMON COUSCOUS
Chuck Hughes' deliciously tender chorizo mixed in with preserved lemon couscous will make everyone's mouth water.
Provided by Chuck Hughes
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toast the couscous in a saucepan over medium heat until evenly golden, being careful not to burn it. Add 1 cup (250ml) water and a pinch of salt and cook until tender, 5 to 7 minutes.
- Meanwhile, heat 1 tablespoon oil in a skillet over medium heat. Add the chorizo and cook until almost crispy, about 3 minutes. Add the shallot and cook until soft. Stir in the garlic and preserved lemon peel.
- Stir the couscous into the chorizo mixture. Just before serving, drizzle with the remaining 2 tablespoons oil. Stir in the chives and parsley and season with salt and pepper.
- Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.
ICEBREAKER MOJITOS
Steps:
- Using a mortar and pestle, crush or muddle some fresh mint. Spoon in the watermelon and pineapple cubes, and crush them bit by bit. Toss in the lime quarters, and continue mashing. Then, in a cocktail shaker, add 1/2 cup ice cubes, all of the fruit and mint mojito mixture, then add the rum, pineapple juice, and finally, a dash of sugar cane syrup. Shake well to combine. Divide between 2 hefty glasses garnished with lime wedges and mint sprigs.
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- Virgin Mojito Recipe. I had to start with a non-alcoholic recipe because I think everyone should be able to enjoy this tasty beverage. And to be honest, it’s just as yummy without the rum.
- Tequila Mojito Cocktail. Being an avid margarita lover, this tequila mojito has been on my mind for weeks. Just remember that the quality of tequila makes a huge difference!
- Mojito Recipe. The key aspect of a mojito is the way it’s made. Mojitos get a lot of their flavor from the fresh mint that’s muddled into the glass. Want to save this recipe?
- Coconut Mojitos. Lime and coconut is a wonderful flavor combination. It’s light, bright, and delightfully tropical. You’ll add coconut rum to this recipe, which is an easy swap for regular white rum.
- Vodka Mojito. White rum is pretty mild in flavor, if slightly sweet. And in this type of cocktail, it’s more or less used for the alcohol content. So, vodka will make a super substitution for the rum-haters out there.
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