{"id":13232,"date":"2010-06-11T16:54:51","date_gmt":"2010-06-11T20:54:51","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13232"},"modified":"2010-06-11T16:55:34","modified_gmt":"2010-06-11T20:55:34","slug":"strawberry-basil-mojito%e8%8b%ba%e3%81%a8%e3%83%90%e3%82%b8%e3%83%ab%e3%81%ae%e3%83%a2%e3%83%92%e3%83%bc%e3%83%88-2","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13232&lang=en","title":{"rendered":"Strawberry Basil Mojito
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Strawberry Basil Mojito<\/strong>
\nJune 6, 2010<\/em><\/p>\n

Terry found me a beautiful stainless muddler that works great for making mojito. We’ve been making and enjoying a lot of mojito lately. Here is a bit different version: Strawberry Basil Mojito. This was delicious and the colors were pretty, too. By the way, the pictures below (at the bottom) are Shiso(Japanese Basil) Mojito.<\/p>\n

Strawberry Basil Mojito: strawberries, lemon, basil, sugar, ice cubes, white rum, club soda<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Strawberry Basil Mojito June 6, 2010 Terry found me a beautiful stainless muddler that works great for making mojito. We’ve been making and enjoying a lot of mojito lately. Here is a bit different version: Strawberry Basil Mojito. This was delicious and the colors were pretty, too. By the way, the pictures below (at the […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-13232","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13232"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13232\/revisions"}],"predecessor-version":[{"id":13290,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13232\/revisions\/13290"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}