Celebrate National Mojito Day With A Modern Twist on a Classic Recipe

Did you know that July 11th is National Mojito Day? You could, of course, be forgiven for not knowing, given the unending cavalcade of food- and drink-related holidays populating the calendar nowadays, but if you did know ahead of our telling you, then kudos. If you’re among those like feeling a mojito kind of love, then you might consider celebrating the day. We’re not talking about one cocktail, either; we’re preaching pitcher passion, and in this case, that means welcoming this summer mojito pitcher by Ryan Yamada of Sinema Restaurant + Bar in Nashville, Tennessee into your life and heart. Dubbed the Mint For Each Other, it just might be the perfect way to celebrate the day (preferably with a group of friends, and with some good Cuban food on the table). 
Yamada combines Afrohead Rum Briland 07 with the refreshing cool that is mint, the tartness of fresh blueberries, and sweet white peaches to create this perfect way to beat the heat this summer. Inspired by Yamada’s favorite childhood summertime treat of blueberry cobbler and peach ice cream, Mint For Each Other puts a modern spin on your classic mojito.

 Mint For Each Other 
Image: Seth Wood
Image: Seth Wood
(Makes 8 servings)
  • 12 ounces of Afrohead Briland 07
  • 6 ounces of White Peach Puree
  • 4 ounces of Blueberry Syrup
  • 12 ounces of Fever Tree Premium Spring Soda Water
  • 32 Fresh Mint Leaves
  • Fresh Blueberries
  • Fresh Mint Sprigs
  • Ice
To make your white peach puree, wash and quarter 3/4lb of white peaches, keeping the skin on.  In a blender, add 1 ounce of lemon juice 1 ounce of rich simple syrup (2:1 sugar to hot water ratio), and quartered peaches together and puree until the mix is smooth. Strain your mix through a fine sieve or chinois.  You may use a large spoon to work the puree through by scraping the inside of the sieve back and forth to allow the sediment to open up.

To make your blueberry syrup, combine 1 cup of blueberries with 1/4 cup of water in a pot.  Crush the blueberries and bring the mix to a simmer on low heat for 15 minutes. Strain the juice through a sieve or chinois pressing hard to extract all juices. Combine 1 cup of sugar, and 1/2 cup of water in a pot and bring to a boil, stirring until sugar dissolves. Add the blueberry juice and 1 TBSP of lemon juice and boil for 1 minute. Let the syrup cool.

In a blender, combine 12 ounces of Afrohead Briland 07, 6 ounces of your white peach puree, 4 ounces of your blueberry syrup, and 4 ounces of water. Gently pulse for 20-30 seconds.

In a pitcher combine your ice, mint leaves, and 1 pint of blueberries. Pour your cocktail mix into the pitcher, and top with Fever Tree Premium Spring Soda Water. Gently stir all ingredients together. Feel free to garnish your beverages with fresh blueberries and mint sprigs.