Charred Lime Mojito

Charred limes can be used for tacos, marinades, dressings, and cocktails, too. This mojito has an earthy flavor from the limes and added coconut water.

CharredLimeMojito_KatherineSacks

Last week when I noticed a few ladies charring their limes, I thought the combination of earthy and tangy flavors would be great for a cocktail. When grilling season gets going, these are super easy to prepare—just score halved limes on the grill until nice charred marks appear. You can also achieve the same look and taste in the oven; set the halved limes on a sheet tray and cook under a hot broiler until well charred. Add mint, rum, and something sweet, and you’ve got a great take on the mojito. TH and I aren’t eating sugar this month, so I’ve swapped in coconut water for the classic sugar syrup in my recipe. I like the faint coconut flavor it brings to the drink, but if you aren’t a fan of coconut, use simple syrup to taste. I’m also excited to try out the charred limes in marinades, dressings, and for garnishing tacos and tortilla soup.

CharredLimeMojito_KatherineSacks-4

Charred Lime Mojito
 
Charred limes can be used for tacos, marinades, dressings, and cocktails, too. This mojito has an earthy flavor from the limes and added coconut water.
Serves: 2
Ingredients
  • 2 charred limes
  • 6 to 8 mint leaves, plus additional for garnish
  • 4 ounces light rum
  • 2 ounce coconut water
  • Sparkling water or club soda
Instructions
  1. Squeeze the juice from each lime into a separate cocktail glass. Add some mint leaves and muddle well to release additional lime juice and mint flavor.
  2. Add 2 ounces rum and 1 ounce coconut water to each glass, stir well, and fill the glasses with ice cubes. T
  3. op off with sparkling water and garnish with mint leaves. (I removed the muddled mint leaves for easier drinking.)

 

Katherine Sacks

Katherine Sacks is a Berlin-based freelance writer and recipe developer specializing in travel, food, lifestyle, and health topics. A graduate of Drexel University’s culinary arts department and Northwestern University’s Medill School of Journalism, Katherine combines seven years of restaurant experience with her reporting and editing background. Her work has appeared in Chicago magazine, the Chicago-Sun Times, and FoodandWine.com, among other publications. She also contributes to culinary trade publication StarChefs.com, Forbes Travel Guide, and Snooth Eats, and blogs at LaVitaCucinare.com.

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