Watermelon Rose Mojito

Summer's Last Stand: Part I

The end of summer always makes me incredibly sad...much because Mojitos are not nearly so delicious in the chill of fall and winter.  We've been doing Mojito Mondays at work this summer, and I came up with three incredibly delicious specialties to offer in addition to the typical silver, gold, and dark counterparts.  As my sister-in-law just posted in her own journal earlier today (along with a Watermelon Mojito recipe...great minds think alike, hm?), flavored Mojitos are too often done terribly in restaurants.  So...here are my variations:

 From left to right: Watermelon Rose, Strawberry Hibiscus, and the Pinajito

I'll post the other two recipes over the next weekish...

Watermelon Rose Mojito

Glassware: 10oz Collins

Method: Muddle, and Box to finish

Garnish: Mint sprig and Lime wedge

Muddle:

3 Watermelon cubes

3 Lime wedges
6 Mint leaves

.75 oz Simple syrup

3 drops Rosewater

Add:

1.5 oz Silver Rum

 
Fill with ice and top with soda water.  Box once to mix it all together and make it pretty.  Garnish.

Mixology Monday: Flores de Mayo

 So it appears that Blogger ate my Mixology Monday post,and since MxMo is tomorrow and my post still hasn't returned...I guess I need to try this again.


This month's theme for MxMo is Flores de Mayo--floral cocktails!--and is being hosted by Dave over at The Barman Cometh.  My cocktail is actually a pair of cocktails that came about when I was trying to think of what flavor profiles I would like to pair with Hendricks.  I ended up with Fernet Branca and rosewater in the recipe, and then I thought..."hm...Four Roses would go really well with these, too!"  What resulted was a pair of cocktails that I knew I could not bear to separate if they were ever to go on a cocktail list.  The only challenge was naming them.  These are two pages taken from the same chapter, so to speak, and the name needed to reflect that.  After grilling my brain since their creations in...well...February, I finally figured it out a few weeks ago--Gatsby and Daisy.


The Gatsby
Method:  Shake and Strain
Glassware:  10 oz Collins
Garnish:  Lemon twist

Ingredients:
1.25 oz Four Roses bourbon
3/4 tsp Fernet Branca
.33 oz Rosewater simple syrup**

Shake ingredients with ice and strain into Collins glass filled with ice.  Top with ginger ale.  Garnish.


The Daisy
Method:  Shake and strain
Glassware:  Champagne flute
Garnish:  Lemon twist

Ingredients:
1 oz Hendricks gin
1/2 tsp Fernet Branca
.33 oz Rosewater simple syrup**

Shake ingredients with ice and strain into champagne flute.  Top with prosecco.  Garnish.


**To make the rosewater simple syrup, simply add one drop of rosewater to one ounce of 2:1 simple syrup.