Puerto Rican Mojitos Recipes
AUTHENTIC PUERTO RICAN MOJITOS
These Authentic Puerto Rican Mojitos are absolutely divine! Only a few simple but essential ingredients come together to make a satisfying, supremely refreshing beverage you'll want all year round!
Provided by Hayley Parker, The Domestic Rebel
Time 5m
Number Of Ingredients 6
Steps:
- In a cocktail shaker, add in the lime wedges and mint leaves. Using a muddler or a wooden spoon handle, muddle the mixture for a good 30 seconds to 1 minute to really release the juices from the limes and oils from the mint. Add in the simple syrup, rum, and enough ice to nearly fill the cocktail shaker.
- Shake the cocktail shaker vigorously for about 30 seconds or until ice cold to the touch. Remove the cocktail shaker lid and pour the entire mixture - ice, limes, mint, and liquids - into a fresh glass. Top with club soda or tonic water.
PUERTO RICAN MOJITOS
Steps:
- In a cocktail shaker, muddle the turbinado and mint leaves. The mixture should look syrupy and smell minty.
- Add a cup of ice to the cocktail shaker, followed by rum and lime juice. Shake the cocktail shaker vigorously until the shaker frosts over.
- Fill two highball glasses with ice and strain the mojito base into the glasses. Pour the lemon-lime soda to top it. Leave a 1/4" headspace so you can stir the cocktail.
- Garnish your cocktails with fresh mint and/or lime wheels. Serve immediately and enjoy responsibly.
Nutrition Facts : Calories 88 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
PUERTO RICAN MOJITO SAUCE
Mojito sauce for dipping has nothing to do with the mixed drink called a Mojito, other than that they both have lime juice in them. The key to a good Mojito sauce is getting a good Sofrito. This can be bought in the Hispanic section at groceries, or made from scratch:...
Provided by Susan Feliciano
Categories Other Appetizers
Time 5m
Number Of Ingredients 6
Steps:
- 1. Mix all ingredients together. Serve as a dip for plantain dishes, such as https://www.justapinch.com/recipes/side/side-vegetable/abuelita-s-tostones-de-platano-fried-plantains.html?p=1.
TOSTONES WITH GARLIC MOJO DIPPING SAUCE
Crispy twice-fried plantains are a staple throughout many Latin American countries, including Puerto Rico, where my family is from. They're eaten at just about any time of day and in many ways-as a side dish along with entrees like pork or fish, as the base for savory party canapes or even as a salty late-night bar snack with a variety of dipping sauces. Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")-a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs. Mojo is typically made with sour orange juice from Seville oranges, but as those aren't readily available you can use a mix of lime and regular orange juice to approximate the flavor.
Provided by Alejandra Ramos
Categories appetizer
Time 30m
Yield 4 to 6 servings as an appetizer or side dish
Number Of Ingredients 10
Steps:
- For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
- For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
- While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
- Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
- Move the pot the off the heat (do not discard the oil).
- Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
- Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.
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5/5 (2)Published Sep 6, 2022Category Beverages, Recipe Roundup
- Coquito. Coquito is Puerto Rico’s answer to eggnog. And if you’re a coconut lover, you’ll prefer it to the original recipe. It’s thick, rich, and creamy, just like eggnog.
- Piña Colada. This cold, refreshing piña colada uses just four ingredients and takes a mere five minutes to make. It has a delicious tropical flavor that’s heavy on the coconut and pineapples.
- Bili. If the first two recipes didn’t clue you in, Puerto Ricans love rum. (Then again, don’t we all?!) Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Chi Chi. Do you prefer vodka to rum? If so, give the Chi Chi a try. It’s like a piña colada; only you’ll use vodka for the liquor in this one. Don’t worry; it still has plenty of yummy pineapple and coconut flavors.
- Mojitos: Puerto Rican Style. This minty, zesty cocktail is one of my favorite Mojito recipes. It’s quick, easy, and delightfully crisp and biting (in a good way).
- Virgin Strawberry Pina Colada. Want a fun, fruity drink the whole family can enjoy? Try this virgin strawberry piña colada. Honestly, it’s more of a smoothie than a mocktail.
- Sesame Seed Milk (Horchata de Ajonjolí) Horchata is a reasonably well-known drink made in a variety of ways. I’ve seen it with tiger nuts, rice, jicaro, and melon, but the Puerto Rican version uses hulled sesame seeds.
- Puerto Rican Sangria. Puerto Rican sangria is light, fruity, and refreshing – like sangria anywhere, really. However, this one is more citrusy than the usual bright berry base.
- Pistachio Coquito. Here’s another delectable coquito recipe; only this one features dreamy pistachio ice cream! It’s still wonderfully warm and loaded with typical Christmas spices.
- Guarapo: Sugarcane Refresher with Lime. Need a midday pick-me-up? Guarapo is just the thing. It doesn’t have caffeine, but it does have a big blast of sugar with plenty of lime flavor.
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