We’re gearing up for Cinco de Mayo with a menu of tacos, enchiladas, margaritas (naturally) and a twist on the classic mojito made with wine instead of rum. It offers a less boozy fresh sparkle … like a light minty wine spritzer. This version is adapted from bartender Dana Wingfield’s recipe from The Hotel La Fonda de Taos. Six ingredients, a little crushed ice and the fiesta is on!
White Wine Mojitos
juice of 2 lime wedges
juice of 1/4 orange
1 tsp very fine sugar (or agave if you like)
6 – 8 fresh mint leaves (plus more for garnish)
1/2 cup white wine (of your choice, we like an unoaked chardonnay)
1/4 cup club soda
Crushed ice to fill the glass
Lime wedge for garnish
In a large cocktail glass or tumbler, stir together the lime, orange juice and sugar until the sugar dissolves. Rub one of the mint leaves around the rim of the glass, then crush all of the leaves with your hands and drop into the glass.
Add the wine and soda, then stir. Add the ice and give it an extra stir. Garnish with mint and lime.
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