Mojito Pitcher Recipe
Cruzan Rum, Fresh Mint and Sierra Mist.
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Ingredients
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Mojito Base
Method
Mojito Base
Chill pitcher
Place a large pitcher (2–3 quart) in the freezer or fill it with ice cubes to chill for 5–10 minutes. Discard cooling ice before building the drink if you used it to chill.
Prepare mint and limes
Wash the fresh mint and gently pat dry. Reserve 8 mint sprigs for garnish. Juice enough limes to yield 1 cup of fresh lime juice (about 6–8 limes). Cut 8 additional limes into wedges or thin slices for garnish and added flavor in the pitcher.
Make simple syrup (if not pre-made)
Combine 1 cup sugar and 1 cup water in a small saucepan. Heat gently, stirring until sugar dissolves. Bring to a light simmer for 1 minute, then remove from heat and cool to room temperature. Refrigerate until needed (you can make this ahead).
Muddle mint with lime and syrup
In a separate mixing bowl or the chilled pitcher, add the 2 packed cups of mint leaves, 1 cup fresh lime juice, and 1 cup simple syrup. Using a muddler or the back of a wooden spoon, gently press and twist the mint leaves 10–15 times—enough to release the oils and aroma but not shred the leaves into pieces.
Add rum and combine
Pour 2 cups Cruzan light rum into the bowl or pitcher with the muddled mint, lime juice, and simple syrup. Stir thoroughly to combine and allow the mixture to sit 2–3 minutes so flavors meld.
Assemble pitcher and add ice
Fill the chilled pitcher halfway with crushed ice (about 4 cups) or as desired. Add the rum-mint-lime mixture to the pitcher. Add the 8 lime wedges or slices, gently pressing them with a spoon to release a bit more juice and aroma into the mix.
Top with Sierra Mist and optional club soda
Slowly pour 24 oz Sierra Mist over the mixture in the pitcher. If you prefer a lighter, bubblier finish, add up to 12 oz club soda to taste. Stir gently once to integrate; avoid over-stirring which will flatten carbonation.
Adjust sweetness and flavor
Taste the pitcher and adjust: add more simple syrup (1–2 tablespoons) if you prefer sweeter, or a splash more lime juice (1–2 tablespoons) for brighter acidity. Gently stir to combine any additions.
Serve
Fill individual glasses with crushed ice. Pour the mojito mixture over the ice, ensuring each glass gets mint leaves and a lime slice. Garnish each glass with a reserved mint sprig and a lime wedge. Optionally, slap the mint sprig between your hands before garnishing to release aroma.
Storage
If not serving immediately, keep the pitcher refrigerated for up to 2 hours. Add additional Sierra Mist or club soda just before serving to refresh carbonation.