Garnish:
Lime wedge & mint sprig
How to make:
Lightly MUDDLE mint (just to bruise) in base of glass. Use your barspoon to raise the bruised mint up and around the inside of the glass so as to coat with fragrant mint oils. Add other ingredients and two-thirds fill glass with crushed ice. SWIZZLE with a swizzle stick or CHURN (stir) with a bar spoon. Fill glass with more crushed ice and repeat. Serve with straws.
| 8 fresh | Mint leaves |
| 2 fl oz | Bacardi Gold Rum |
| 3⁄4 fl oz | Freshly squeezed lime juice |
| 1⁄2 fl oz | Demerara sugar syrup (2 sugar to 1 water) |
| 2 dash | Angostura or other aromatic bitters |
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Comment:
This close relation to the Mojito is drier, more complex and less minty than its sibling.
About:
Created at the Queen's Park Hotel, Port of Spain, Trinidad. The hotel opened on the 15th January 1895 and it is likely that this cocktail emanated soon after.
