Serve in aCollins glass
How to make:
Lightly MUDDLE mint and basil in glass just enough to bruise. Add rum, sugar and lime juice. Half fill glass with crushed ice and CHURN (stir) with bar spoon. Add more crushed ice and CHURN some more. Continue adding crushed ice and churning until glass is full.
|6 fresh||Mint leaves|
|6 fresh||Basil leaves|
|2 fl oz||Bacardi Carta Blanca light rum|
|1 fl oz||Lime juice (freshly squeezed)|
|1/4 fl oz||Giffard Sugar Cane Syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Basically a Mojito with basil as well as mint.
Discovered in 2004 at Excelsior Bar, Boston, USA.