Serve in aCollins glass
How to make:
Lightly MUDDLE mint (just to bruise) in base of glass. Add other ingredients, half fill glass with crushed ice and CHURN (stir) with bar spoon. Fill glass to brim with more crushed ice and churn some more. Serve with straws.
|12 fresh||Mint leaves|
|2 fl oz||Bacardi Carta Blanca light rum|
|1 1⁄2 fl oz||St Germain Elderflower Liqueur|
|1 fl oz||Freshly squeezed lime juice|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Those with a sweet tooth may want to add a dash of sugar syrup to taste.
Created in 2006 by yours truly (Simon Difford).
For more recipes, its origins and history, see the Mojito Cocktail.