Perhaps, if you ask me to name the most summer cocktail, most will say that it is mojito. In almost every corner of the world they cook like alcoholic and non-alcoholic version of this refreshing a drink. Mojito was coined in Cuba in the 1930s and became her unofficial business card. However the exact version of it origin is not known, the basis for the drink was rum, mixed with citrus juice that English sailors drank, and possibly the cocktail is attributed to Americans who visited Cuba during Prohibition time and replacing bourbon in the Mint Julep recipe on rum. 18 + Excessive drinking harms your health!
Recipe author – Jonathan Pogash – famous bartender
Time: 40min Difficulty: easy Amount: 1 cocktail In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 to 10 fresh mint leaves plus optional for decoration
- 3 lime wedges
- 2 slices of jalapenos with seeds plus extra for decoration
- 2 tbsp. ice
- 45 ml. dark rum
- 30 ml nectar mango
- Approximately 60 ml. sparkling water
Recipes with similar ingredients: lime, jalapenos, sparkling water, rum, mango, mint, syrup
Recipe preparation:
- Simple syrup. In a small ladle over moderate heat connect 1 tbsp. sugar and 1 tbsp. water. Bring to a gentle boil and cook, stirring occasionally with a whisk until sugar dissolves, about 5 minutes Remove from heat and cool at room temperature. Store in a refrigerator in a tightly closed container for up to 2 weeks. Exit: 1 tbsp.
- Mojito. Place the mint and slices in the cocktail shaker lime, jalapenos and 22 ml. simple syrup (1.5 tbsp. l.) and crush with a wooden pestle. Fill the shaker with ice, pour in the rum and mango nectar and shake a little. Strain immediately in chilled glass. Add sparkling water and mix gently. Garnish with a sprig of mint and a jalapeno slice.
