Serve in aCollins glass
How to make:
SHAKE all ingredients with ice and fine strain into ice-filled glass. CHURN (stir) with bar spoon. Fill glass with more crushed ice and CHURN some more. Keep adding ice and churning until drink fills glass. Serve with straws.
|12 fresh||Mint leaves|
|2 1⁄2 fl oz||Bacardi Carta Oro Rum|
|3⁄4 fl oz||Freshly squeezed lime juice|
|1⁄2 fl oz||Giffard Sugar Cane Syrup|
|1⁄6 fl oz||Giffard Menthe Pastille|
|2 dash||Angostura or other aromatic bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
All the flavour of the Mojito but without unattractive mint leaves trapped in crushed ice. This only works when fresh, cold crushed ice is used. Otherwise the drink will be overly diluted.
Recipe by yours truly (Simon Difford), the man who likes his Mojito shaken and stirred.
For more recipes, its origins and history, see the Mojito Cocktail.