At the first sip of a mojito I am instantly transported back to Fiji and memories of my husband and I sitting by the pool sipping this refreshing cocktail.
The combination of rum, mint, lime and sugar is an addictive one. And, when I first fell in love with mojitos, it was a flavour combination that couldn’t be topped.
That is, until I tried a Tequila Mojito.
The secret to a good Tequila Mojito is to use a great quality Tequila, preferably an aged Tequila, such as Reposado or Añejo. My favourite is Patron Añejo.
Reposado (rested) Tequilas are aged in oak barrels for a period of at two months, but less than a year, while Añejo (aged or vintage) Tequilas have been aged in oak barrels for a minimum of one year.
This ageing process adds a wonderful oaky flavour to the tequila, and in the case of Añejo it adds a fantastically subtle smokey finish, which works wonderfully with mint and lime.
It’s this oakiness and smokiness that adds a depth of flavour to a Tequila mojito, that, in my opinion, far surpasses the rum-based classic, making it the best thing to sip on a hot summer evening.
For this recipe I used my fantastic KitchenAid Artisan Blender, taking out all of the hard work, especially if you are making a big batch, however, you can use a cocktail shaker, or even muddle all of the ingredients in the bottom of a glass with a muddling stick, or the end of a wooden spoon.
If you love Mojito’s be sure to check out my Kaffir Lime, Lemongrass and Ginger Mojito.
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- leaves big handful of fresh mint
- 1 1/2 limes quartered
- 30 ml simple syrup 1 oz
- 60 ml Patron Anejo or other Reposado or Anejo Tequila 2 oz
- 2 cups ice cubes
- soda water
- sprigs of mint for garnish
- Place the ice cubes, mint leaves, Tequila and simple syrup in the blender or cocktail shaker. Squeeze in the juice from the limes and divide the limes between each glass. Blend or shake until well combined. Divide between the glasses and top with soda water and sprigs of mint.
To make the simple syrup, place 1 cup of sugar and 1 cup of water in a small saucepan and bring to a boil. Reduce the heat to a simmer and simmer until the sugar is dissolved. Remove from the heat and let cool completely before decanting into a sterilised bottle. Refrigerate for up to 1 month.