Mojito Margarita Recipe
In this recipe, we took two of summer’s best cocktails, the Mojito and the margarita, and combined them to create one drink. We started with aged tequila as the base spirit to give the finished drink a little extra flavor, then built up from there. The mix is sweetened with falernum, balanced with some tart lime juice, then shaken with fresh mint leaves. Serve it tall topped with a little sparkling water. If you prefer not to use añejo tequila, any variety could be substituted, but don’t skip the falernum—it adds a nice spicy flavor that really complements the drink.
What to buy: John D. Taylor’s Velvet Falernum is a clove- and lime-infused liqueur that’s often used in rum cocktails; it can be purchased at most liquor stores. If you can’t find it, try making your own. We think this recipe is a great stand-in.
This recipe was featured as part of our Margarita Recipes slideshow.
- 2 ounces añejo tequila
- 1 ounce freshly squeezed lime juice (from about 1 medium lime)
- 1/2 ounce John D. Taylor’s Velvet Falernum
- 3 fresh mint sprigs
- 1 1/2 ounces sparkling water, chilled
- Fill a collins glass with ice and place it in the freezer to chill.
- Place the tequila, lime juice, and falernum in a cocktail shaker. Remove the leaves from 2 of the mint sprigs and discard the stems. Place the mint leaves in the palm of one hand and smack them with the other hand to release the oils. Add them to the shaker.
- Fill the shaker halfway with ice and shake it vigorously until the outside is frosty, about 30 seconds. Strain the mixture into the chilled collins glass over the ice. Top with the sparkling water and stir gently to combine. Garnish with the remaining mint sprig.