Mocktail Monday: Rambutan Mojito

Mondays are always tough, but certain Mondays are a cause for celebration, namely one like today that is dedicated in remembrance of the legacy of Dr. Martin Luther King, Jr., a man who lived his life with such passion and tenacity in his pursuit of social justice for all; a man who reminds us to dream bigger each day; and a man who continues to inspire so many of us in the power of courage and conviction.  His indelible mark on the Civil Rights Movement and the impact he's made on the freedoms that many of us enjoy today are nothing short of significant, and I, for one, am grateful that such a man walked this Earth. To this day, re-reading Dr. King's Letter from Birmingham Jail still gives me goosebumps.

So, in honor of Dr. King, please join me in a toast as I kick off a special feature of Mocktail Mondays starting with this refreshing Rambutan Mojito Mocktail to celebrate my love for this hairy little friend that I've missed so much from my island days.

It seems like only yesterday I was perusing the street stalls of Honolulu Chinatown in search of the perfect bunch of these ruby red furry little fruits packed full of sunshine.  I know they can be scary at first sight, but rest assured my foodie friends, this fur ball is not to be judged by its outside. After you peel off its furry red exterior, you'll be rewarded with a sweet and juicy fruit that will make you wish you could be whisked off to a tropical island to enjoy a cocktail (or in my case, a mocktail) or two. I get ridiculously excited whenever I can score a handful of fresh rambutans to peel and eat, which is exactly why I'm even more elated to share this recipe with you. And if you don't need to axe your alcohol, then by all means pour in your favorite rum or gin to spice things up a bit!  I insist. Cheers!

A snapshot of me surrounded by fresh Rambutans flown in from Hilo | Honolulu Chinatown, HI

Rambutan Mojito Mocktail | via Chandara Creative

Rambutan Mojito Mocktail
Adapted from Lychee Mojito Recipe courtesy of A Cup of Mai
Serves 1

Ingredients
• 12 fresh mint leaves or 6 mint sprigs
• 1/2 oz simple syrup or agave nectar
• 1/2 tsp superfine sugar
• 3 fresh or canned rambutans (2 to muddle, 1 for garnish)
• 1 oz rambutan syrup (reserved from the canned rambutans)
• 1 oz fresh lime juice
• Club soda or sparkling water
• Ice
Instructions 1. Muddle sugar, mint leaves, and rambutans in a glass. Add in crushed ice, agave nectar/simple syrup, lime juice, and rambutan syrup.  Stir and top it off with a splash of sparkling water or club soda. Garnish with fresh mint sprig and rambutan. Enjoy!