Mojito Mania

Mojito Mania National Mojito Day | July 11 th

Gift of Guayaba By Raymond Keane, Spirits Specialist, NJ Brands: Ten To One, Pajarote Ingredients: • 2 oz Ten To One White Rum • 1 oz Lime Juice • ½ oz Pajarote Guava • ½ oz Coconut Milk Directions: 1. Combine all ingredients in a shaker tin and shake for five seconds. 2. Dump into chilled Collins glass.

• 4 Mint Leaves for Garnish • 6 Basil Leaves for Garnish

3. Garnish with mint and basil leaves after misting with Ten to One 5 Island Blend.

Feeling Pine By Meghan McCaskill, Spirits Specialist, FL Brands: Ten To One, Nardini Ingredients: • 1¾ oz Ten To One Caribbean White Rum • ½ oz Nardini Grappa Bianca • ¾ oz Lemon Juice Directions: 1. Combine all ingredients, aside from Los Dos Cava Brut Rose, and shake. 2. Strain into a Collins glass. • ¾ oz Mint Simple Syrup • 1 Scoop Pineapple Sorbet • Top with Los Dos Cava Brut Rose

3. Top with crushed ice and Brut Rose. 4. Garnish with pineapple frond, pineapple slice, and lime wheel.

Monje Viejo By Damon Roseberry, Spirits Specialist, FL Brands: Ten To One, Boomsma, Jack Rudy, Scrappy’s Ingredients: • 1½ oz Ten To One Original Dark Rum • ¾ oz Boomsma Cloosterbitter • 1 oz Lime Juice • ½ oz Jack Rudy Demerara Syrup Directions: 1. Combine all ingredients except for Prosecco in shaker tin and add ice. 2. Shake and fine strain into a chilled coupe. 3. Top off with Prosecco. 4. Garnish with slapped mint sprig on rim of glass. • 2 dashes Scrappy's Celery Bitters • 5 Mint Leaves • Zardetto Extra Dry Prosecco • 1 Sprig of Mint for Garnish

Melojito By Meghan Balser, Spirits Specialist, CA Brands: Ten To One, Gabriel Boudier Ingredients: • ¼ oz Simple Syrup • ½ oz Fresh Lime Juice • ¾ oz Gabriel Boudier Green Melon Liqueur • 2 oz Ten To One White Rum • Soda Water

• 3 to 4 Chunks of Honeydew Melon for Garnish • 1 Sprig of Mint for Garnish • 1 Sprig of Lemon Thyme for Garnish

Directions: 1. Muddle herbs, fruit, lime juice, simple syrup, and Green Melon Liqueur in a shaker tin. 2. Add Rum and ice and shake vigorously. 3. Fine strain into a tall Collin’s glass with an ice sphere. 4. Top with soda water and garnish with honeydew melon balls and sprigs of fresh herbs.

Boho Mojo Swizzle By Pablo Madrigal, Spirits Specialist, IL Brands: Ten To One, Mata Hari Ingredients:

• 2 oz Ten To One White Rum • ½ oz Mata Hari Bohemian Absinthe • ½ oz Ginger-Mint Syrup

• ¾ oz Lime Juice • 5 Mint Leaves for Garnish • 1 Slice of Lime for Garnish

Directions: 1. Pour all liquid ingredients directly into a large Collins or Pint glass. 2. Slap the mint leaves on palm and add them into the glass. 3. Fill the glass with crushed ice, and mix thoroughly using a swizzle, spinning the swizzle in your hand going up and down the glass. 4. Once thoroughly swizzled, garnish with a mint crown and a lime wheel.

Watermelon Sugar By Dan Searing, Spirits Specialist, DC / MD Brands: Ten To One Ingredients: • 1½ oz Ten to One White Rum • ¾ oz Cold Process Watermelon Syrup* • ¾ oz Fresh Lime Juice • 12 Fresh Mint Leaves • 1 Sprig of Mint for Garnish Directions: 1. Muddle mint leaves in a tall glass with lime juice and syrup, then add rum and crushed ice to fill half the glass. 2. Stir to dilute and chill, then add more crushed ice. 3. Top with chilled club soda and garnish with a mint sprig gently slapped before adding to release aroma. Cold Process Watermelon Syrup: 1. Cut watermelon into chunks and top with half the amount of white sugar (i.e. 16 oz of watermelon chunks topped with 8 oz sugar). 2. Toss or lightly muddle, then cover and refrigerate for 8 to 24 hours. 3. Strain and use within 7 to 10 days or add ½ oz rum or vodka per cup of syrup to preserve longer.

007 in Paradise By Jayce McConnell, Spirits Specialist, GA Brands: Ten To One Ingredients: • 1½ oz Ten to One White Rum • ¾ oz lime juice • ¾ oz simple syrup • 6 Large Mint leaves and sprigs • Pebble Ice or Ice Cubes • Soda Water Directions: 1. Gently muddle six large mint leaves in a Collins glass with about half of the syrup. 2. In a shaker tin, add around 4 leaves of mint, the remaining syrup, lime juice, and rum. 3. Add three ice cubes or a handful of pebble ice, and gently shake until chilled. 4. Open the shaker, add about 4 to 5 oz soda, and swirl. 5. Pack the Collins glass with pebble ice and strain the cocktail on top. 6. Garnish with mint sprigs and serve with a straw.

Honeysuckle By Jacob Leyba, Spirits Specialist, IL Brands: Ten To One, Poli Ingredients: • 1½ oz Ten to One White Rum • ¾ oz Poli Miele Liqueur • 1 oz Lime Juice • ½ oz Simple Syrup

• Mint, for Muddling and Garnish • Soda Water • 6 dashes Amargo Vallet Bitters

Directions: 1. Add 8 to 10 mint leaves rum, Poli Miele, lime juice, and simple syrup to a chilled Collins glass. 2. Gently muddle the leaves, without bruising or tearing them. 3. Fill the glass with crushed ice and stir until chilled and mixed. 4. Add soda water, and top with more crushed ice. 5. Dash the Amargo Vallet bitters on top and add a fresh sprig of mint for garnish.

Tropical Breeze Mojito By Bastian Vergara, Spirits Specialist, NY Brands: Ten To One, Massenez Ingredients: • 1½ oz Ten to One White Rum • ¾ oz Massenez Ananas Coco (Pineapple-Coconut) • ¾ oz Lime Juice • ¼ oz Simple Syrup • 8 Mint Leaves • Club Soda Directions: 1. Combine all ingredients into a shaker. 2. Shake vigorously until chilled. 3. Double strain into a Collins glass filled with ice. 4. Top off with club soda, and garnish with a mint sprig and a sugar cane straw.

Cocojito By Alex Liew, Spirits Specialist, NY Brands: Ten To One, Kalani Ingredients: • 2 oz Ten To One White Rum • ¾ oz Lime Juice • ½ oz Kalani Coconut Liqueur • Barspoon of Simple Syrup

• 4 to 5 Mint Leaves • Spritz of Absinthe • Topo Chico

Directions: 1. Gently muddle mint and simple syrup in a shaker, then add rum, lime juice, and Kalani. 2. Shake with ice and double strain into a Collin’s glass filled with ice.

3. Top with Topo Chico, and garnish with a sprig of mint and spray 2 spritzes of absinthe on top.