Recipe courtesy of Richard Ingraham
Tequila Mojitos
Getting reviews...
- Level: Easy
- Total: 35 min (includes infusing time)
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 398
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
Gabrielle Union got this refreshing cocktail recipe from Miami-based chef Richard Ingraham (@chefrli).
- Level: Easy
- Total: 35 min (includes infusing time)
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 398
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
Ingredients
Directions
- Add half the mint leaves to the simple syrup. Set aside to infuse, 10 to 30 minutes.
- Add the tequila to a cocktail shaker filled halfway with ice. Add the simple syrup, lime juice and the remaining mint leaves. Cover and shake well.
- Fill 2 to 4 glasses with ice. Squeeze a lime wedge into each glass and run it around the rim. Add the squeezed lime wedge to each glass and strain in the cocktail mixture. Add a mint sprig to each drink. Serve and enjoy!
