CHOCOLATE MOJITO COCKTAIL & MOJITO TRUFFLES RECIPES

When I heard about Chocolate Mojitos, I didn't think I was going to like them. Mojitos are a crisp, tart and refreshing Cuban rum cocktail made with lime and mint and my knee jerk reaction was "with chocolate?" Then I remembered I love citrus fruits dipped in dark chocolate, I am addicted to Junior Mints and adding rum to anything is right in my wheel house so what was my objection here? I have no freaking idea, it must have been a response of the vestiges of my reptilian brain or something equally atavistic. After I tried and fell in love with a Chocolate Margarita,  the last of my silliness disappeared.
I'm glad I ignored my initial cringe and tried this cocktail recipe. I got so excited about the idea of chocolate and mojito together I even made Chocolate Mojito Truffles to go with my cocktail, the truffle recipe is just below the mojito recipe.
The CHOCOLATE MOJITO
INGREDIENTS: 1-1/2 Oz. Bacardi Superior White Rum 1/2 Oz. White Creme de Cacao 1 Oz. Da Vinci Chocolate Syrup 6 Fresh Lime Wedges 4- 8 Mint Leaves Club Soda Crushed Ice
Garnish: Scharfenberger Cocoa Powder and Turbinado Sugar Rim, Mint Leaf, Mojito Truffles (recipe below)
Tools: Two small plates for rimming, Muddler
Glass:  Highball
DIRECTIONS: Dip the rim of the glass in some creme de cacao then dip half the glass rim into the cocoa powder and half into the sugar. In the bottom of the glass, muddle together the mint leaves, chocolate syrup and lime quarters. Fill glass with ice, pour in the creme de cacao and rum then top with club soda. Stir, pulling the muddled ingredients to the top. Garnish and serve.
View the recipe video:
CHOCOLATE MOJITO TRUFFLES

Ingredients: 24 Oz. Scharfenberger Chocolate, Chopped into 1/2" pieces 1/4 C. Bacardi White Rum Zest of  2 Limes 2 Tbsp. Lime Juice 8 Fresh Spearmint Leaves, Chopped fine 1/4 Tsp. Maldon Salt 9 Tbsp. Heavy Cream 6 Tbsp. Unsalted Butter
Tools: Large mixing bowl, measuring cups and spoons, medium microwaveable bowls, zester, melon baller, plastic wrap, parchment paper
Directions: Add the chocolate, cream and butter in a microwave safe bowl and heat on 50% power at 30 second intervals, stirring each time, Repeat until the chocolate is almost melted. Stir until the final pieces of chocolate are completely melted and the mixture is smooth and creamy. Gently fold in the mint leaves.  Add the lime zest and juice a little at a time and fold in until thoroughly mixed.  Last, fold in the rum. Cover with plastic wrap and place in the fridge for 2 hours. Scoop out truffle mixture with a melon baller, dust your hands with cocoa powder and roll truffle mixture into balls and place on parchment paper. Roll in dark cocoa powder, cane sugar or coat in either melted white or dark chocolate and place on parchment paper. If you want to garnish add a tiny cube of candied lime peel* to each truffle. Store in the fridge, remove half an hour before serving so the centers of the truffles will be soft and creamy.

Chocoholics can find more CHOCOLATE COCKTAILS Here.
Mojito Lovers, try my other MOJITOS
* Here's the recipe for Candied Orange Peel I used in my Candied Orange Rosemary Rye Cocktail, simply substitute lime peels for the orange.
This is a great cocktail to celebrate National Mojito Day, July 11, National Chocolate Day in October 28th or International Chocolate Day which falls on September  13th.

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BLACKBERRY CAIPIRINHA

Cachaça: kah/SHAH/sahCaipirinha: ky/pah/REE/nyah
The Caipirinha? Think of it as Brazil's answer to the Mojito, except with cachaça instead of rum. There's also a vodka version called a Caipiroska, but that's another post.
The Caipirinha, Brazil's national cocktail, is made with Cachaça, (also known as pinga, or caninha) which is Brazil's very popular distilled alcoholic beverage. Originally concocted as a cure for the Spanish flu, the original drink started out with lime, garlic and honey. Someone along the way had the wherewithal to remove the garlic and toss in a few ice cubes and the Caipirinha was born.
I took the basics and added a blackberry brandy float and blackberries, because I can never leave well enough alone ... and I had gorgeous, giant Driscoll's blackberries.

BLACKBERRY

CAIPIRINHA

INGREDIENTS

1-1/2 Oz. Velho Barreiro Cachaça

1/2 Cup Fresh Blackberries(frozen berries may be substituted in the off-season)

1/2 Oz. Blackberry Brandy

4 Lime Quarters

2 Tsp. Sugar

Garnish: Fresh Blackberries, Lime Wedge

Tools: Mixing Glass, Muddler

Glass: Rocks

DIRECTIONS

Muddle the blackberries, lime & sugar in the bottom of a mixing glass.

Add ice, pour in the Cachaça, stir to chill.

Float the blackberry brandy on top, garnish and serve.

VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:

International Cachaça Day is June 12th and National Blackberry Day is September 12th.

Try out some of my other BLACKBERRY COCKTAILS

Updated 9-2025 PLEASE DRINK RESPONSIBLY

BLUEBERRY COCKTAILS

 
Considered a super food, blueberries are extremely healthy and are said to boost your immune system, neutralize free radicals, improve memory, improve vision, lower cholesterol, improve heart health, prevent cancer, support digestion, reduce belly fat, reduce the aging process, reduce urinary tract infections and act as an anti-depressant.
With all that going on, and the fact that they taste good, I figure they're a great cocktail ingredient. So, I've added them to a ton of libations.
BLUEBERRY COCKTAILS
BERRY SANGRIA BLUEBERRY CHEESECAKE MARTINI
BLUEBERRY CORDIAL LIQUEUR & VODKA
BLUEBERRY DAIQUIRI
BLUEBERRY PANCAKE MARTINI
BLUEBERRY MINT JULEP & BOURBON
BLUEBERRY MARGARITA
BLUEBERRY PIE COCKTAIL
BLUEBERRY PIE MARTINI
BLUEBERRY SHRUB COCKTAIL
BLUEBERRY SMOOTHIE-TINI
FIREWORKS MARTINI
JULY 4Th MARTINI
LAVENDER BLUEBERRY WATERMELON COCKTAIL
MONDAY BLUES MARTINI
RED, WHITE & BLUEBERRY EDIBLE COCKTAILS
RED,WHITE & BOOZE MARTINI
RED, WHITE & BOOZESICLES
REVENGE OF THE MUMMYTINI
STRAWBERRY BLUEBERRY MARGARITA
THE AMETHYST MARTINI
WHEN PIGS FLY MARTINI
National  Blueberry Month is celebrated every July, National Blueberry Pie Day is April 28th and National Blueberry Muffin Day is July 11th.

Updated 5-2017 PLEASE DRINK RESPONSIBLY

CHOCOLATE MARGARITA Cocktail Recipe

You know eventually I had to do it. I am a serious chocoholic and I love margaritas and tequila. Yes, I finally had to do a chocolate margarita, if only so I could say I had a recipe for one when people asked.
I fell in love. I ended up making two more, one more than I should have, but they tasted so good! This is a beautifully complex, sophisticated take on a margarita.
The trick was in using Casa Noble Single Barrel Extra Añejo Tequila which has its own chocolate, nutty notes. I decided it would play better with the chocolate and orange liqueur combination than a blanco and I was correct. The Casa Noble was a perfect match for the rich chocolate flavors, the orange liqueur and the spiced rim. I'm very glad I splurged my sipping tequila on this particular cocktail.
The CHOCOLATE MARGARITA
INGREDIENTS 1-1/2 Oz. Casa Noble Single Barrel Extra Añejo Tequila 1/2 Oz. Torani Dark Chocolate Syrup 1/2 Oz. Dark Creme de Cacao 1/3 Oz. Fresh Lime Juice 1/3 Oz. Orange Liqueur Ice
Garnish: Cocktail rim: Torani syrup dipped into a mixture of 1/2 teaspoon ground cinnamon, 1 teaspoon of dark cocoa powder, 1 tablespoon of Turbinado sugar, pinch of espresso powder and pinch of salt.

Glass: Rocks (Old Fashioned)
Tools: 2 small plates, cocktail shaker
DIRECTIONS Rim, then chill the glass in freezer. Combine the ingredients in a cocktail shaker and shake until well chilled. Strain into the chilled glass, garnish and serve.

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MARGHERITA PIZZA MARGARITAS

Margherita Pizza Margaritas. Why not? Think about it, it's basically a Bloody Maria with an Italian accent. It's booze fusion, a cocktail mash-up of Mexico and Italy.
It's also my little drink play on the popular tale of the origins of Pizza Margherita. The story claims that in 1889 pizza maker Raffaele Esposito created a fresh basil, mozzarella and tomato "Pizza Margherita" in the colors of the Italian flag to honor Margherita of Savoy, the Queen Consort of King Umberto I.

Margherita of Savoy
However, according to Italy Magazine, the recipe for this pizza combination "can be traced back to at least 1866 in  Francesco DeBouchard book “Customs and Traditions of Naples” -  (Vol II, p.. 124). There he describes the most popular pizza toppings of the time which included one with cheese and basil, often topped with slices of mozzarella."
Anyone really care where and when Pizza Margherita came from?  No? Me either, I just like that pizza, had some great heirloom cherry tomatoes to use up, and I had a craving for a margarita. Tequila, an Italian orange liqueur and pizza toppings. I had to do it, the word play was just too irresistible.
(P.S. I was also craving taquitos so I took my regular cheese taquitos and turned them into Margherita Taquitos. That recipe is just below the drink instructions.)
The MARGHERITA PIZZA MARGARITA
INGREDIENTS: 1-1/2 Oz Tequila Blanco 1/4 Oz. Aperol 10 - 15 Heirloom Cherry Tomatoes 4 Fresh Basil Leaves 2 Teaspoons Fresh Lime Juice Ice
GARNISH: Rim: 1 teaspoon fennel seed, 1 teaspoon of dried basil, sea salt for rim. Shredded Mozzarella, Basil Leaf.
TOOLS: Cocktail  Shaker, Muddler
GLASS: Old Fashioned
DIRECTIONS: Mix the fennel seed, sea salt and crushed basil leaves together in a small flat plate. Rub the rim of the glass with lime  dip in the fennel and basil salt mixture then chill the glass in freezer. Muddle the tomatoes, lime juice and a pinch of the salt mixture in the bottom of a cocktail shaker. Fill the shaker with ice, add the remaining ingredients then shake until chilled. Strain into an ice filled glass, garnish with a sprinkling of shredded mozzarella and a sprig of basil then serve.
If you like the idea of pizza as a drink check out my PIZZA COCKTAILS
MARGHERITA TAQUITOS 4 OZ. Shredded Mexican Blend Cheese 4 Oz. Shredded Mozzarella Thinly Sliced Cherry Tomatoes  12 Small Corn Tortillas 1/2 Cup of Fresh Basil Leaves, Julienned Cooking Oil Spray Sea Salt
Preheat oven to 400 degrees. Soften the tortillas between moistened paper towels in the microwave for about 10 seconds. Sprinkle each taquito with equal parts of the Mexican blend cheese and the mozzarella. Don't get too enthusiastic, you want to be able to roll these tortillas tightly. Place a few slices of the cherry tomatoes atop the cheese. Sprinkle on a little bit of the basil. Roll the tortilla as tightly as possible then place seam side down on a parchment lined baking sheet. You can pierce each taquito with a couple of toothpicks to keep them rolled but I have never found the need to do this. Mist each taquito with a generous spray of the cooking oil. Sprinkle a touch of sea salt over the taquitos. Bake for 12 to 15 minutes or until the taquitos are lightly browned and crispy. Serve with a fresh salsa garnished with the extra julienned basil.
National Cheese Pizza day is September 5th, National Pizza Day is February 9th and National Margarita Day is February 22nd.


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KILLER BRUNCH COCKTAILS

"Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week." ~ Guy Beringer
BRUNCH: n. A late morning meal eaten instead of breakfast and lunch.
The word "brunch" is a portmanteau of the words breakfast and lunch. According to The Smithsonian, the term was coined in an article in Britain in 1895 to describe a Sunday meal for "Saturday-night carousers".*
I love Brunch, it's the ultimate indulgence on lazy weekends. What's better than sleeping in late then heading out to a meal that satisfies both breakfast and lunch ... and has booze?

With all these cocktail options you have no reason to ever have a sad, late breakfast again.
BRUNCH COCKTAILS
The Classics A BLOODY LOT OF BLOODY MARYS CHAMPAGNE COCKTAILS
Pre-Brunch COFFEE COCKTAILS ESPRESSO COCKTAILS
Drink your Brunch!EGG COCKTAILS 
Btw, here's a great brunch recipe: BUTTER POACHED EGGS ROSEMARY

* Brunch: A Plea" in Hunter's Weekly' written by Guy Beringer.
PLEASE DRINK RESPONSIBLYUpdated 7-6-2025

EDIBLE COCKTAILS - Jello Shots for Grown Ups

 MOLECULAR GASTRONOMY & MIXOLOGY MEETS GELATIN DESSERTS
These are not the jello shots of frat party fame where cheap booze and gelatin grope each other in a dark Dixie cup, these are sophisticated, adult, Edible Cocktails where designer liquor power dates intense flavor. It's what happens when booze grows up and gets married to haute cuisine.

EDIBLE COCKTAILS
 BERRY SANGRIA BERRY SHORTCAKE
BLOODY MARY TAPAS
BOOZE INFUSED CHOCOLATE TRUFFLES
CARAMEL CUSTARD
CHAMPAGNE WISHES & CAVIAR DREAMS
CHOCOLATE CHOCOLATE CHIP
CHOCOLATE ECLAIR
GUMMY WORMS IN PRIMORDIAL BOOZE
MOCHA ESPRESSO
PINA COLADAS ON THE BEACH
PUMPKIN CHEESECAKE
RED, WHITE & BLUEBERRY
SPOONFUL OF COSMO
WHITE RUSSIAN TRUFFLE CUPS (WITH ESPRESSO CAVIAR

   
Updated 6-2018 PLEASE DRINK RESPONSIBLY