Serve in aCollins glass
Lime wedge, mint sprig & straws
How to make:
1. Lightly MUDDLE mint with rum in base of glass. Use your bar spoon to raise the bruised mint up and around the inside of the glass to coat with fragrant mint oils.
2. Add other ingredients and two-thirds fill glass with crushed ice.
3. SWIZZLE with a swizzle stick or CHURN (stir) with a bar spoon.
4. Fill glass with more crushed ice.
|8 fresh||Mint leaves|
|2 fl oz||Bacardi Gold rum|
|3/4 fl oz||Lime juice (freshly squeezed)|
|1/2 fl oz||Demerara / dark Muscovado sugar syrup (2 sugar to 1 water)|
|2 dash||Angostura Aromatic Bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
This close relation to the Mojito is drier, more complex and tad less minty than its sibling.
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.