Cocktails
Caribbean
CaribbeanMojito
The Cuban rum, lime and mint highball shown three ways, from a quick everyday build to a chef-level version with aged rum, homemade mint syrup and a hand-cut ice spear. Each tier improves the rum and the freshness.
Vegan
Gluten-free
Nut-free
Contains alcohol
Ultimate version
Aged Cuban rum, homemade mint syrup, fresh lime and a hand-cut ice spear with a champagne float.
Per serving£7.50
Total cost£7.50
Time25 min
Ingredients for 1
- Cocktail
- 50 ml aged Cuban rum , such as 7 year
- 25 ml freshly squeezed lime juice
- 20 ml mint syrup , homemade
- 12 fresh spearmint leaves
- 25 ml Champagne , to float
- To serve
- 1 ice spear , hand-cut clear ice
- 1 mint sprig , to garnish
- Mint syrup
- 50 g caster sugar , for the mint syrup
- 50 ml water , for the mint syrup
Method
- Make the mint syrup: dissolve the sugar in the water, simmer briefly, then blitz with a handful of mint, strain and chill.
- Lightly press the spearmint leaves in the base of a chilled highball.
- Add the aged rum, lime juice and mint syrup and stir gently.
- Slide in a hand-cut clear ice spear and churn lightly to combine and chill.
- Float the Champagne over the top for a fine effervescence.
- Garnish with a slapped mint sprig and serve immediately.
Equipment
- highball glass
- fine sieve
- small saucepan
- bar spoon
The three ways, side by side
Budget
Standard white rum muddled with lime, sugar and mint, topped with soda.
Better
Golden rum, fresh lime juice and homemade sugar syrup for a smoother, balanced drink.
Ultimate
Aged Cuban rum, homemade mint syrup, fresh lime and a hand-cut ice spear with a champagne float.
