Mojito Parisien

Difford's Guide

Ingredients

Barware

Collins
Measuring jigger
Mixing glass
Muddler
Bar spoon

Nutrition

203 Calories

Bartender

Mojito Parisien image

Serve in

Collins

Garnish:

Mint sprig

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 12 fl oz St Germain Elderflower Liqueur
1 fl oz Freshly squeezed lime juice
Loading...

Comment:

Those with a sweet tooth may want to add a dash of sugar syrup to taste.

Origin:

Created in 2006 by yours truly (Simon Difford).

For more recipes, its origins and history, see the Mojito Cocktail.

You must be logged in to submit a rating

Click here to login