Best 4 Cat Coras Greek Mojito Recipes

CAT CORA'S GREEK MOJITO

Steps:

• Place a sheet of aluminum foil in your freezer so you have a spot to chill your sugar-rimmed glasses.
• Pour 2 tablespoons of sugar into a small, flat saucer. Halve 1 of the limes crosswise. Cut one half into slices and set aside for garnish.
• Holding a glass upside down so lime juice doesn't run down the outside, rub the cut surface of one of the limes around the glass's rim. Immediately dip the glass into the saucer of sugar to coat the rim all the way around. Gently shake off any excess sugar and carefully place the glass upright into your freezer on the sheet of foil.
• Repeat with the other 3 glasses using same lime half.
• Juice the remaining limes and the lemons and set aside. You should have 6 to 8 tablespoons of the lime and lemon juice mixture.
• If you'd like to add fine mint ribbons to your drinks, stack 4 to 6 mint leaves per serving, roll the leaves up like a cigar, and cut across the roll, slicing the mint into fine strips. Set these aside and with your hands, tear apart 5 or 6 mint sprigs and toss them into a cocktail shaker.
• Pour in the lime and lemon juice, rum, and the remaining honey. Using a wooden spoon, muddle this together, crushing the mint leaves to release all that fragrant mint oil. Cap shaker and shake well.
• Remove sugar-rimmed glasses out of the freezer toss a handful of ice into each glass. Strain the drinks from the cocktail shaker into the glasses. Divide the mint ribbons, if you like, among the four glasses, and top off each glass with a splash of club soda.
• Garnish each with a slice of lime and sprig of mint. Finish with a splash of Ouzo.

GREEK-STYLE NACHOS

Steps:

• To make the salsa: Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Refrigerate for 30 minutes to meld the flavors.
• To make the nachos: Preheat the oven to 350 degrees F.
• Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Scatter the pepperoncini over the cheese. Bake just until the cheese is melted, about 7 to 10 minutes. Remove from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and dab on small dollops of Greek yogurt. Place the remaining salsa in a serving bowl. Serve the nachos right away with the remaining salsa on the side for dipping.

CLASSIC MOJITO

Steps:

• Moisten the rims of 4 glasses with lime and dip into cane sugar. Set aside.
• Place ice in beverage shaker then add in the rum. Break up half of the mint leaves and add to the shaker with the lime juice and sugar. Shake well and serve over ice in a funky glass. Top off each glass with a splash of club soda. Garnish each glass with a slice of lime and a sprig of mint.

SWEETS OF THE SPOON: GLYKA TOU KOUTALIOU

Steps:

• In a medium pot, add the orange peels, sugar, and water and bring to a boil on high heat. Once boiling, turn the heat to medium and simmer for about 30 minutes.
• When soft, remove the orange peels from the heat and let cool. Place in a jar to store.
• Serve room temperature with a glass of water, which is traditional, or on yogurt or ice cream.