Today is one of the many plethora of holidays on the calendar, because we all know that there are few greater tragedies than an empty calendar square.

We will never not look for an excuse to drink, however, so National (Insert Random Booze) Day is always welcome around Cocktails, 365.

Of course we’ll have a recipe of the classic Mojito, as well as two other variations. We’ll also be using one of our new favorite rums – Papa’s Pilar Blonde rum. (See our full review to get an idea of why we like it so much.)

CLASSIC MOJITO

Classic Mojito | ® Cocktails, 365

• 3 oz Papa’s Pilar Blonde rum
• Two handfuls of fresh mint
• .25 oz simple syrup
• 1/2 lime
• Club soda to top
• 1 mint sprig for garnish
• 1 lime wheel for garnish

Take a frozen highball glass and place 1/4 of the lime and both handfuls of mint in the bottom. Muddle these with a wooden spoon to open up the oils in the lime and mint. Add the simple syrup and the other lime quarter muddle again, being careful to not shred the mint leaves.

Fill the glass to the top with crushed ice. Top with the club soda and then stir gently to mix everything well. Garnish with the lime wheel and mint sprig.

The extra sweetness and depth from the Papa’s Pilar gives you some extra “oomph” behind the flavors that you don’t get from the usual silver rums.

RANGPUR MOJITO

Rangpur Mojito | ® Cocktails, 365

• 3 oz Papa’s Pilar 24 Solero rum
• Two handfuls of fresh mint
• .5 oz Rangpur Lime Syrup
• Juice from 1/2 a lime
• 3 dashes orange bitters
• Tonic water to top
• 1 sprig mint for garnish

Place the mint in the bottom of a frozen rocks glass, then muddle with the Rangpur lime syrup. Fill the rocks glass to the top with crushed ice and then soak the ice cubes in orange bitters. Squeeze the 1/2 a lime over the top, then add the rum and tonic water. Stir well and then garnish with a mint sprig.

Rangpur limes (which aren’t technically limes at all), offer this drink some extra depth, and makes the cocktail a good bit more sour than your standard mojito.

Lychee-Basil Mojito

Basil-Lychee Mojito

• 2 oz Papa’s Pilar Blonde rum
• .5 oz lychee syrup
• Juice from 1 lime
• 1 handful basil leaves
• 3 slices fresh ginger
• Ginger ale to top

In a frozen metal tumbler, muddle the basil and ginger with the lychee syrup. Fill the cup to the top with crushed ice, then add the rum and ginger ale and stir well. Garnish with basil leaves.

The lychee is a plum-like fruit originally from China. It has a light, floral flavor that does get somewhat lost when you make the syrup, but it still gives a unique flavor to the cocktail. The basil and ginger up the spice, however if you want a really strong kick, substitute the ginger ale for ginger beer.