Purple Parrot Mojito

Drinks

Ingredients

12 leaves Mint, fresh

2 oz Light Rum

1 oz Lime Juice, freshly squeezed

1 /4 oz Simple Syrup

Soda Water to top

Instructions

Using a muddler or the back of a spoon, muddle mint in the bottom of a cocktail glass. Add rum, lime juice, and simple syrup. Fill glass half full with crushed ice and stir well. Fill glass to the rim with more crushed ice and top with soda. Stir and serve, garnished with a sprig of mint.

Yield: 1 Mojito and 1 happy party guest.

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com