Serve in a
Collins glassGarnish:
Raspberries & mint sprig
How to make:
Lightly MUDDLE mint in base of glass (just to bruise). Add rum, liqueur and lime juice. Half-fill glass with crushed ice and CHURN (stir) with bar spoon. Continue to add crushed ice and churn until drink is level with glass rim.
| 12 fresh | Mint leaves |
| 2 fl oz | Bacardi Carta Blanca light rum |
| 1⁄2 fl oz | Black raspberry liqueur |
| 1 fl oz | Freshly squeezed lime juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
A classic Mojito with a hint of berry fruit.
About:
For more recipes, its origins and history, see the Mojito Cocktail.
