Bajan Mojito
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Bajan Mojito
Serve in a Collins glass
| 1 fresh | Passion fruit (fresh) |
| 8 fresh | Mint leaves |
| 2 oz | Light gold rum (1-3 year old molasses column) |
| 1⁄2 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄4 oz | Passoã passion fruit liqueur |
Garnish: Passion fruit & mint sprig
How to make:
Cut passion fruit in half and scoop flesh into glass. Add mint and gently MUDDLE (just to bruise mint). Add rum, lime juice and crushed ice. CHURN (stir) drink in glass to mix. DRIZZLE passion fruit liqueur and serve with straws.
Review:
A laid-back, fruity, slightly sweet Mojito.
History:
Adapted from a recipe by Wayne Collins, London, England.
See: Mojito cocktail history
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Swizzled before adding the crushed ice, then stirred.
(P.s. the "add sugar step is missing in the original recipe", I added it with the rum.)