You know you want one.  And it’s Friday, so what better time?  Except perhaps SaturDAY by the pool, on the beach, with some chips and salsa, anytime can be mojito time now that you have this simple recipe that puts a citrus twist on the classic Cuban cocktail.   

 

 

This recipe actually came about when I realized that I forgot to get limes while purchasing mojito makings for a bachelorette beach weekend the other month.  Luckily, I’m more than inclined to try substitutions and one of the girls had brought fresh FL grapefruit.  Oranges would be another delicious sub and if you like your drinks a bit sweeter you could use flavored rum instead of the traditional.   You might also try mixing and matching flavors such as coconut rum with oranges, lime rum with pineapple, or orange rum with rasberries!

 

 

 

I recommend serving after a long day at the beach while recovering on the porch and watching the sunset – ahh memories. 

 

Grapefruit Mojitos

Serves 6.

 

• 2 grapefruits (sliced)
• 2 limes (opt)
• 24 mint leaves
• Rum
• Sprite
• Elbow Grease!

 

Muddle 2 slices of grapefruit and/or lime with your desired amount of rum (at least 2 shots) and 4 mint leaves in the bottom of your glass.  This is the step requiring the elbow grease.  Muddling is basically mashing with whatever utensil you have handy until the juice from the fruit infiltrates the liquor.  Top with Sprite to taste and enjoy!

 While the act of opening a bottle of bubbly is an event in itself, it’s nothing compared to watching a hibiscus flower blossom in the flute right before your very eyes only to be one upped by the fact that this beautiful and festive flower is also both edible & delicious!  How’s that for a run-on sentence…  I’ll toast to poor excitement induced grammer any day and while I’m at it I’d like to toast to my rossa college roomie who introduced me to this libation in the first place! 

There are two varieties of the hibiscus flower, those lovely little purple and white deals that they use to garnish all your drinks in Hawaii, that I have tried and support.  And yes, it is OK to eat these flowers even in their raw unadulterated state.  I’ve done it and am here to write the tale.  If you want to go the more fancy and sugary sweet route, think trying to impress the ladies, I would use the more pricey Wild Hibiscus Flower Syrup which can be purchased at William’s Sonoma or Trader Joe’s.  Alternatively, you can buy a pack of 20 or so vacuum packed at Trader Joe’s.  The latter probably calls for a better champagne, but really anything will do.

Be it hanging with the mom and your girlfriends, a family reunion or just a simple pre-dinner cocktail, I don’t see any reason why your champagne should ever go without!

Step 1.  Pop Champagne

Step 2.  Pour Champagne

Step 3.  Drink Champagne

And don’t forget to eat the flower for dessert!