Vitamin C Booster, Happy Hour Edition: Guava Mojitarita
For a drink in the vitamin C series, you might think I’d go with a classic Bloody Mary — and I really coulda. But (IMO) what’s better for a (finally in Canada!) hot summer weekend than a refreshing Mojito? Mojitarita it is! My all time favourite liquor combined with lime and mint. In this edition, I’m swapping out the simple syrup for some guava juice. (Better yet, this drink is super versatile based on your mood, as you can practically throw in any tropical fruit juices instead.) In tribute to the vitamin C series, I decided to create this guava-flavoured Mojitarita for two reasons: 1) the amazing refreshing kick guava has (duh) and 2) the super high vitamin C content in guava juice/nectar. I mean, one glass secures 40% of your daily VC intake — a perfect reason (among many others) to get boozy on a Saturday afternoon!
This drink isn’t overly sweet, as I swapped out the usually concentrated agave nectar for guava nectar (which is really guava juice). For those who are concerned about the sugar content, it’s 4.8g with the product I bought. The saltiness from the salt-rimmed glass, paired with the alkaline taste of club soda, further brings out the crispness of mint and lime. From the look to the taste, this drink makes just one of my favourites!
An additional point to it being not super alcoholic either — my mom isn’t a drinker, in fact she complains about most alcoholic beverages being too strong. The fact that she finished one glass by herself is a good indicator of how well-balanced this drink is. Of course, you can always spice it up with juuuust a splash more booze. While this recipe is great for a sunny afternoon like we’ve been having here, it can also be made virgin for the non-drinkers, or as a sipping non-alcoholic beverage for during workdays. To do so, simply swap out the soda water and tequila with a light tea, preferably herbal, white, or green teas.
Happy Hour Edition: Guava Mojitarita
Notes
If you don't have a shaker, simply combine everything by stirring in glass -- this drink doesn't require a lot of mixing, so can be easily made with no fuzz!
I prefer ice cubes for shaking (doesn't melt too fast) and crushed ice for serving, but these two can be interchangeable.
To make it for multiple people, just multiply the recipe with the number of servings you want to make. Essentially, it can be made into pitcher, just have the ice in each glass so the pitcher of drink isn't diluted.
PS: the white tea non-alcoholic version tastes kinda like Starbucks cool-lime!
Ingredients
- Silver tequila - 1.5oz (45mL)
- Mint leaves - about 5 leaves
- Freshly squeezed lime juice - 1oz (30mL)
- Guava nectar - 2 oz (60mL)
- Crushed or cubed ice - 1/2 cup into the shaker, 1/2 cup into serving glass.
- Club soda - top the glass
- Mint leaves + lime wedge to garnish
- Lime wedge, flaky or coarse salt to rim the glass
Instructions
- 1) Rim the glass by running a lime wedge across it to moisten. Then dip in salt. Make sure no salt is in glass.
- 2) Put mint leaves and lime juice in a shaker, muddle with a muddler or anything with a blunt end. This is to release the essential oils from the mint leaves into the drink.
- 3) Add tequila, ice, guava nectar into the shaker. Shake until well-combined (10-20 sec).
- 4) Pour remaining ice into the serving glass.
- 5) Pour drink from shaker into serving glass.
- 6) Top the glass with club soda.
- 7) garnish with mint sprigs and lime wedge.
- 8) Enjoy!
Nutrition Facts
Happy Hour Edition: Guava Mojitarita
Serves: 1 person
|
Amount Per Serving: 1 glass
|
||
|---|---|---|
| Calories | 127kcal | |
| % Daily Value* | ||
| Total Fat - | 0% | |
| Saturated Fat - | 0% | |
| Trans Fat - | ||
| Cholesterol - | 0% | |
| Sodium | 0 | |
| Total Carbohydrate 7.9g | 2.3% | |
| Dietary Fiber 0.8g | 0% | |
| Sugars 5.3g | ||
| Protein - | ||
| Vitamin A | Vitamin C 40% (DV = 60mg) | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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About The Author
Cynthia
Growing up with a Chinese background with exposure to Chinese medicines (which partially consists of food items), Cynthia adopted the mindset that food is eaten to fuel and nourish our bodies and souls. In her undergraduate studies, trainings in biomedical sciences instilled the curiosity in her to find out about WHY things are the way they are. In combination with her graduate studies for her Master of Sciences degree in human health and nutrition, she was inspired to dig deep into the realm of nutrition sciences and bring forth to a broader audience the no-bs, fact-based information she had learned to help wellness-oriented consumers make better decisions when it comes to eating.
