Classic Mojito

Our Cocktails

L2 Cafe Signature Margarita

Coming soon ... a list of the seasonal beers we're drinking and serving!

White rum
Granulated sugar
2 limes
Sprite or 7-Up
Fresh mint leaves

Squeeze the juice from 1 1/2 limes into a shaker (reserve the other 1/2 lime for garnish). Add 3 tablespoons sugar. Add 6 shots of white rum (NOT overproof rum) Take 6 mint leaves, fold in half and twist to release juices. Drop in shaker. Add 4-5 ice cubes. Shake vigorously until you can't hear the sugar in the shaker (kind of like making popcorn in the microwave …) Add ice to 2 tall collins glasses, strain the mojito into the glass, filling approximately 2/3 full. Top with Sprite or 7Up. Garnish with lime slice and mint leaves.  Drink through a straw for the best flavor! (Makes 2 servings.)

Favorite Brews

where it's always happy hour

Juice of 1 lime
Splash of Presidente brandy
Splash of Grand Marnier
5 shots silver tequila
3 shots margarita mix
lime wedges

In shaker, add the juice of 1 lime, splash of brandy, splash of Grand Marnier, 5 shots silver tequila, top with Margaritaville Margarita Mix. Add 1-2 ice cubes to shaker and shake until frothy (about one minute). Pour in salt-rimmed margarita glass. Garnish with lime wedge. Hard to say how many this will serve ... depends how grande you like your margaritas!!!

Raspberry Mojito

1 1/2 oz light rum

half a dozen fresh red raspberries

8 fresh mint leaves (Kentucky Colonel is best)

juice of one lime

1 oz simple syrup

Sprite or 7-Up

mint sprig for garnish

In a 12 oz highball glass, muddle mint, simple syrup, berries and lime juice.

Fill glass with crushed ice then add rum.

Stir well, until the ice is reduced by one-third, then top with more crushed ice, stirring until the glass begins to frost on the outside.

Spritz with Sprite or 7-Up and stir one last time to incorporate.

Garnish with a sprig of fresh mint that has been dusted with powdered sugar and two long straws.

Tips: To muddle the mint against the bottom of the glass, use just enough pressure with your muddler to release the oils from the mint without tearing it. The back surface of a wooden spoon can serve as a muddler stand-inif needed. To make simple syrup, dissolve an equal amount of granulated sugar in boiling water and allow to cool. Store in a cool place.