Grape Mojitos #BrunchWeek

Whether you are hosting brunch of just sitting on the patio, you need a mojito on hand. Try this version with fresh red grapes.

Grape Mojitos 1

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! We also have a huge giveaway that you need to make sure you check out. Click HERE to find out more.

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It’s Thursday so you know what that means… time to quench your thirst! This grape mojito is the perfect addition to your brunch menu or even for a regular day sitting outside enjoying the weather. The simple syrup portion of the recipe makes enough for several drinks but the actual drink assembly is written out per serving since they are typically made one at a time. Store the excess simple syrup in the fridge for another day or if you want to make several for your brunch party, multiply the second half of the ingredients accordingly.

I even put my OXO muddler to good use as seen in last year’s #BrunchWeek Raspberry Tequila Sunrise.

Grape Mojitos 2

Join us for Brunch today with these recipes from the #BrunchWeek Bloggers!

BrunchWeek Beverages:

BrunchWeek Egg Dishes:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Main Dishes:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Desserts:

Grape Mojitos 3

One year ago: Corn Fritter Shortcakes with Maple Whipped Cream

Two years ago: Brown Sugar Baked Fries

Three years ago: Pineapple Burgers


Makes 1 large or two small mojitos



1 cup water

1 cup Dixie Crystals granulated pure cane sugar

10 fresh mint leaves


6-8 fresh mint leaves, plus more for garnish

3 oz. Woot Froot red grapes

1/2 lime, cut into 4 wedges

2 fl oz. mint simple syrup, divided

2 fl oz. white rum

2 fl oz. club soda


  1. For the simple syrup, add all ingredients to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
  2. In the bottom of a glass, place mint leaves, grapes, 3 lime wedges and 1 ounce simple syrup. Crush with a muddler (or something blunt). Add ice to the glass and stir in remaining ounce of simple syrup and rum. Top off with club soda. Serve with an additional sprig of mint and lime wedge.

Source: Adapted from my Watermelon and Strawberry Mojitos.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

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