You know the show Best Thing I Ever Ate? Yup, today’s post is sorta gonna be like that. But instead of food, it’s cocktails. Buckle up, kids.
I know I’m asking a lot of questions today but are you sitting down? Good, because what I’m about to tell you will blow your tastebuds out of the water. A few weeks ago, I went to happy hour at Cava Mezze in Eastern Market. It was one of the first beautiful, sunny days we’d had in awhile and I knew I had French fries and mini gyros coming my way. Life was grand, folks. It’s like I was seeing through technicolor.
And then it happened.
Happy hour mojitos with the option to add mango. In the name of all that is good + pure in this world, please do yourself a favor and always make a mojito mango. I knew right then and there I’d have to recreate this cocktail ASAP
Now that it’s rooftop season, it’s open season on mojitos.
Am I right?
Mango simple syrup is foolproof to make and can be made from start to finish in the time it takes to watch an episode of The Mindy Project.
In a saucepan on medium heat, mix 1 cup of sugar and 2 cups of water until the sugar is dissolved. Then add 2 cups of mango chunks (I used the frozen kind) and reduce to low heat. Let it simmer for 25 minutes and then let it cool before storing it in a sealed container.
Fresh muddled mint + ice + rum + MANGO NECTAR OF THE GODS.
Topped with a festive umbrella and a healthy splash of Prosecco to give it some fizz.
Ingredients (Serves 1)
4-5 fresh mint leaves
1 shot of clear rum
Mango simple syrup
Prosecco (or club soda)
In a rocks glass, muddle the fresh mint leaves using the back of a spoon.
Fill the glass with ice and pour the rum over the ice.
Next, add the mango simple syrup but leave some room. Finally, pour a splash of Prosecco and add an umbrella! Cheers!
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