Mojito Parisien

It’s officially summer!  Well, at least I think it is.  Can I get a date check on that?  No?  It’s not summer yet?  Well crap.  Regardless, if you live anywhere south of Canada its hot these days and you know what that means.  Doing stuff outside!  Now, outside activities range from incredibly awesome to downright awful.  Take for instance barbecuing some burgers with friends.  Not a whole lot in the world better than that.  Digging up weeds.  Arguably the worst thing ever.


For my money, the best thing in the world is sitting outside just after dusk and building a fire.  Something about building and tending to a fire is just super relaxing to me.  Needless to say one of the things that is a TOP priority for me to buy for our new house is a fire pit.  I can’t freaking wait.  Whit is all, “we need a table and chairs for the dining room.  Let’s be practical” and I’m all “NO, ME NEED FIRE NOW”.  I’m pretty sure its a losing battle but I will fight none the less.


Once you get a good fire going the next step is a solid bevy to quench your thirst.  Summer is the time for fruity cocktails and refreshing drinks.  Very few, in my opinion, rival the mojito.  While they may be a little more cumbersome to make than other beverages, the mojito is a delicious drink and should always be served with a side of fire.  This particular twist on a mojito was found on the St. Germain website and we added a bit of extra color by adding blackberries to the mix.  I hope you enjoy.


Mojito Parisien

By Brian, June 6, 2013

Mojito Parisien



Muddle the mint and blackberries in a collins glass.  Add the other ingredients with exception to the club soda.  Add half a glass worth of crushed ice.  Stir the mixture.  Fill the glass to the top with crushed ice.  Stir again.  Top off with club soda.



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About Brian

Brian is the Chief Taste Tester, Mixologist, and Resident CSS Wizard at Whit's Amuse Bouche. When he's not writing code, you can find him with a brown drink in one hand, and a hairbrush in the other. He prefers Colorado-raised lamb to all other meats. View all posts by Brian →

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