On the Border Mexican Mojito
You don't need rum to make a great mojito—just check out this variation on one of the most popular cocktails of the new millennium. Where white rum is usually found in this drink, America's largest casual Mexican food chain mixes in silver tequila and Cointreau orange liqueur. Add to that a little sweet-and-sour mix and a squirt of agave syrup and you have a tasty mash-up of margarita and mojito. Agave syrup is used as a sugar substitute, and it can be found in many markets now, or in specialty and health food stores. The same brand of agave syrup On the Border uses in this drink (Wholesome) can be found at Whole Foods.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
- 6 to 8 mint leaves
- 2 lime wedges
- 3/4 ounce 1800 Silver Tequila
- 3/4 ounce Cointreau Liqueur
- 1/4 cup sweet-and-sour mix
- 1/2 ounce agave syrup
- Splash soda
- Sprig of mint
1. Drop mint leaves and lime wedges into a 16-ounce glass and use a muddler (or a wooden spoon) to smash mint and lime, extracting the juices.
2. Fill the glass with ice.
3. Add tequila, Cointreau, sweet-and-sour mix, and agave syrup. Slide a shaker over the top of the glass and invert it a couple times until the agave nectar is incorporated. Remove the shaker from the glass, add a splash of soda, a straw and a sprig of mint.
Makes 1 drink.
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