Tomorrow Saturday 11th July is a notable day in the calendar for cocktail lovers as it’s the day we get to celebrate both World Rum Day and National Mojito Day.
With this in mind we thought we would take a look at three CUT RUM cocktails and four different Mojitos with a twist you can make and enjoy at home this weekend as the weather forecast is looking much brighter and warmer than of late.
Three CUT RUM cocktails to enjoy on World Rum Day
The CUT RUM range is made up of three high quality, authentic rums available at an affordable price. CUT RUMS are all natural with no artificial flavours or sweeteners, providing rums which are balanced, spiced and full of flavour. The range adds a refreshing and interesting twist to many a classic cocktail. Here, we have decided to choose three of our favourites for you to enjoy this National Rum Day.
First up is the CUT SPICED RUM Pineapple Express which is made with 25ml CUT SPICED RUM, 200ml pineapple juice and lime. Add all the ingredients into a glass filled with ice and garnish with a pineapple wedge and pineapple leaf.
Number two on our list is a CUT SMOKED RUM Mojito which makes for the perfect cocktail if you want to celebrate both World Rum Day and National Mojito Day in one, as it is a mix of 60ml CUT SMOKED RUM, 30ml Lime Juice, 20ml sugar syrup, 8 mint leaves and soda water. Squeeze and clap the mint in your hands and add to a Highball glass filled with crushed ice. Stir and top with soda and garnish with a sprig of mint for the perfect cocktail.
Our third cocktail is the rather interestingly named CUT OVERPROOF Son of a Beach which is made with 30ml CUT OVERPROOF RUM, 15ml Peach Liqueur, 75ml orange Juice and 30ml red wine. Add all ingredients into a rocks glass and stir with ice. Then add the red wine to create a float and garnish it with a sprig of mint and orange zest.
Four creative twists for National Mojito Day
If Mojitos are more to your taste, then how about trying one of these four delicious cocktails this National Mojito Day.
Our first cocktail is the CUT RUM Smoked Mojito which we have included above, as it can be made to celebrate either or both days.
The second cocktail is the Cazcabel Tequila Mielito. Hidden away in a corner of the Jalisco Mountains a medicine man, known as Don Cazcabel, has become a legend, famous for his natural tonics and healing powers. His Tequila recipes use only the best natural ingredients. This philosophy has been the inspiration for Cazcabel Tequila, made with locally sourced Blue Weber Agave, grown for seven years before harvesting, Cazcabel Honey Tequila, made with a combination of Manuka and Yucàtan honey sourced from the fields of Yucàtan in Mexico and the Manuka trees of New Zealand, adds a dose of sweet nectar to the blend, with a hit of earthy agave from the dry Blanco at its heart. To make this cocktail you will need 50ml Cazcabel Honey, 4 wedges of lime, a handful of mint leaves and soda water. To prepare, muddle lime wedges in a glass, add Cazcabel Honey and mint leaves. Stir gently, then top with ice, soda and garnish with a mint sprig for a refreshing twist on the classic Mojito cocktail.
Our third choice is the MOOSE™ Mountain Mojito which is an interesting one. MOOSE – The Mountain Spirit has taken their lead by creating a unique spirit that was born out of instinct. This instinct says that people want a natural, healthier spirit that tastes incredible. Therefore, MOOSE blends the botanicals mint, mountain pine and gentian with chilli and maple syrup, creating a spirit that is as complex as it is original. You won’t find any processed sugars, just good old maple syrup, tapped from maple trees in Quebec, giving a mellow sweetness that is completely natural. To make this cocktail you will need 50ml MOOSE, some lime and mint, 10ml Maple Syrup and soda water.
This particular Mountain Mojito needs to be shaken, which is unusual for a normal Mojito. You need to add all the ingredients except the soda water into a shaker, then pour directly from the shaker into a large wine or highball glass and top with soda water.
Our fourth and final cocktail is the Jaisalmer Maharaja Mojito. “The whole of India in one bottle” is what they like to say about Jaisalmer Indian Craft Gin. This gin is triple distilled in traditional copper pot stills and handcrafted in the foothills of the Himalayas at one of India’s oldest distilleries. It sums up the rich heritage of the Indian City of Jaisalmer, with a recipe that combines the ancient knowledge of herbs and spices, vibrant juniper berries and hand-picked botanicals from all four corners of India.
To create this cocktail, you will need 50ml Jaisalmer Indian Craft Gin, 20ml organic Agave syrup, 15ml fresh lime juice, 6 mint leaves and 50ml bitter lemon. Fill up a glass with ice, then pour in the Jaisalmer Gin. Clap 6 mint leaves in your hands and add them to the glass. Add fresh lime juice, bitter lemon and agave syrup and finally stir gently and garnish with a mint sprig.
Simon Burrell is Editor of Our Man On The Ground, a member of The British Guild of Travel Writers and professional photographer.
Photographs courtesy of CUT RUM, Cazcabel Tequila and Jaisalmer Gin