Early summer brings an abundance of fruit to the local markets, including berries of all kinds. The prices can’t be beat, and up in the mountains, it’s a real treat! We like to use all that fruit to add a few different twists to one of our favorite cocktails: the mojito. We start with Montanya Platino rum, and then create one of these fun variations:

TURN YOUR MOJITO INTO “A BOJITO”

In an empty, tall Collins glass, prepare the following:

1 fresh lime, juiced
2.5 oz Montanya Platino rum
.25 oz Simple Syrup
6 - 8 mint leaves, lightly muddled in a mortar and pestle

If you like classics, add cocktail ice and stir with a bar spoon. Top with club soda or seltzer, and garnish with half a Turbinado sugar rim and fresh mint. For a fruity twist, add fresh muddled blackberry or raspberry, or try muddled strawberry and replace the mint with basil for a truly unique “Bojito.”

And if you’re not in the mood for something fruity, try this:

HIBISCUS MOJITO

With summer comes flowers, and that makes us think of hibiscus. For this twist on a mojito, once again use a tall Collins glass with ½ a turbinado sugar rim and filled with ice. Then mix the following in the glass:

1 squeezed lime
2-3 muddled mint leaves
1 oz hibiscus syrup (recipe below)
2-3 oz Montanya Platino rum
Top with Seltzer

Garnish with dried flower from syrup, and enjoy!

Hibiscus Syrup
1 c water
2 c honey
1 c dried hibiscus flowers
Heat water and hibiscus flowers until a strong tea forms. Add honey until dissolved into the water. Store chilled for up to 30 days.

Want to get even more creative with your cocktails?

Check out the Recipe Gallery or our cocktail recipe books. You might also like the Renegade: