I mentioned over on Facebook that our hot weather survival techniques included appropriate application of raspberry mojitos. That led to requests for how to make, so here we go:
Put a dozen or so torn up mint leaves into a large glass. Add the juice from 1/2 of a lime. Mash lightly with a wooden spoon or a muddler.
Add a teaspoon of sugar (or Splenda, which dissolves better). Add ice. Add 1 oz of raspberry infused rum (or vodka? We’re using Bacardi Razz – yummy yummy. Nice clear raspberry taste without the excessive sweetness of a liqueur).
Top up with club soda. If you are feeling fancy garnish with raspberries and a sprig of mint.
Enjoy. Repeat until you don’t care how hot it is out there.