Break Out The Rum Because It's Time To Toast To National Mojito Day

Nothing says summer like an ice cold, refreshing cocktail. One of our favorites is a mojito, and it happens to be National Mojito Day on Saturday, July 11th. In honor of the minty mixture, here are four mojito variations.

1. Champagne Mojito: (Serves twelve)

3/4 cup Sugar

3/4 cup Water

1 1/2 cups packed Mint Leaves

6 Limes, cut into wedges

16 oz. Light Rum

Cracked Ice

24 oz. Champagne or Sparkling Wine

Champagne Mojito. (Courtesy Photo)

Directions: Create simple syrup by mixing equal parts hot water and sugar until sugar is dissolved. Let cool to room temperature. In a large pitcher, combine the simple syrup with mint leaves and lime wedges. Muddle ingredients with the Rabbit Push Muddler (www.metrokane.com). Add rum and stir well. Fill a high ball glass with cracked ice and pour in the mixture, filling it about two-thirds full. Top with champagne, garnish with a lime wedge and serve.

2. Diplomático Mojito:

2 oz. Rum Diplomático Reserva Exclusiva

1 oz. Simple Syrup

1 oz. freshly squeezed Lime Juice

3 fresh Mint Sprigs

1.5 oz. Club Soda, chilled

Directions: Place ice in beverage shaker then add in Diplomático Reserva Exclusiva, broken up mint sprigs, lime juice and simple syrup. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.

3. Mojito Italiano: (Created by Arturo Sighinolfi)

1/2 oz. Campari

1 1/2 oz. Appleton Estate Reserve Blend

3/4 oz. Fresh Lemon Juice

3/4 oz. Simple Syrup

1 oz. Prosecco

3 Mint Sprigs

Directions: Muddle mint, syrup and lemon juice. Add Campari and rum, shake and pour. Top with Prosecco and garnish with mint sprig.

Diplomático Mojito. (Courtesy Photo)

4. Cruzan Mojito:

1 part Cruzan Peach Rum

1 part Cruzan Estate Diamond Light Rum

1 dash Lavender Bitters

1/2 part fresh Lime Juice

1/2 part Honey Syrup

Mint

Directions: Lightly muddle mint with honey syrup and lime in a pint glass. Add rums, bitters and ice. Lightly shake. Top with soda water and a bouquet of mint for garnish.