Garnish:
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 | Lime juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
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Review:
A classic Mojito with a hint of berry fruit.
History:
For more recipes, its origins and history, see the Mojito Cocktail.
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