Saturday and #HotSummerEats has given me a terrific excuse to bring out my inner mixologist and play with my liquour cabinet a bit.
First though thanks to all of our wonderful sponsors and Camilla for organizing everything.
I love mojitos. I love them so much that I’ve let the mint in my garden run riot. My method of weeding it is to pop out to the backyard and clean-up just enough for a batch of these lovelies.
Waste not. Want not.
They just couldn’t be easier.
In glass mash; sugar, lemons and mint together. If you’re super lucky you’ve got neat, ginormous icecubes Thanks to Casabella’s silicone trays. Add a shot of Rum, a tipple of limoncello and pour into a glass you’ve rimmed in vanilla salt. (I showed this recipe last June and I’ll hunt it hunt but right now I’m writing this post while camping in Audrey).
UPDATE: here are the vanilla salt instructions.
Top your glass with prosecco and simply,
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Disclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden,
Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books,
Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.
Don’t forget to check out all the amazing treats by my fellow bloggers.
- Makes 1
- ½ lemon
- 2 tsp sugar
- ⅛ cup mint
- ¼ oz limoncello
- 1 oz white rum
- prosecco to top
- Muddle; mint, lemon and sugar together. Add ice, limoncello and rum. Pour into serving glass and top with prosecco.