Jochum Elsinga

Definitely the best way to make a Mojito, and indeed more like the way they make it in Cuba itself than other recipes on Difford's guide (as I remember it at least)

I didn't have Cardamaro so switched that for 10ml sweet vermouth + 5ml Amaro Averna. Probably not the same but holy smokes it tasted incredibly good!

New favourite! Made with Boomsma Cloosterlikeur (+5ml) for the chartreuse. Maraschino -5ml because I find it can quickly overpower the other flavours. And I used Zuidam Korenwijn 1 yr genever, which tastes absolutely lovely on its own already.

Nice! The flavours pair really well with each other and it is nicely balanced too.