MOJITO (1 Serving)
5-10 fresh mint leaves
1/2 lime, cut into 4 wedges
1 tablespoon coconut sugar
1 cup ice cubes
1 fluid ounces white rum
1/2 cup sparkling water
Place mint leaves, sugar and lime wedges into a sturdy glass.
Use a muddler to crush the mint and lime to release the mint oils and lime juice.
Fill the glass almost to the top with ice.
Pour the rum over the ice, and fill the glass with carbonated water.
Stir, taste, and add more sugar if desired.
White Wine SANGRIA (Serves 5-7)
1 bottle of white wine
½ 750 ml bottle of Sparkling water
1 pack of raspberries
2 peaches sliced
2 kiwis sliced
Handful of mint
2 tablespoon of (honey or agave)
Simply add the sliced fruit, sweetener, mint and top with wine and sparkling water.
Let sit for at least an hour in the fridge to let the flavours infuse.
In the summertime, it’s also nice to freeze half of the fruit and add right before serving so they act as ice cubes in the Sangria.
PINA COLADA (Serves 2-3)
1 cup of fresh pineapple
3/4 cups coconut milk
Handful of ice
1-2 oz rum
In a high speed blender add in your coconut milk, ice, fresh pineapple, rum and blend until well combined. Pour into a cocktail glass and enjoy!