El Pequeño’s Mojito
From Imbibe Magazine·View original →
collins
Ingredients
- 2 ozrum (Marois uses Havana Club 3)
- 3/4 ozfresh lime juice
- 3/4 ozmint syrup
- 6mint leaves
- Club soda, to top
Preparation
- 1.
Muddle the mint in the bottom of a Collins glass with the syrup. Add the rum and lime juice. Add crushed ice three-quarters of the way to the top and stir to combine. Top with club soda and add more crushed ice. Garnish. Mint SyrupPlace 70 grams of mint leaves in boiling water for 3 seconds to quickly blanche. Strain the mint out and put it in cold water with ice for 1 minute to flash chill. Then, place the leaves in 1 liter of hot water (not boiling) and stir to incorporate (or use a hand blender for better emulsification). Let infuse for 10-12 minutes. Strain the leaves out and add 2 liters of sugar to hot water. Allow the sugar to dissolve and let mixture to cool before use. Refrigerate for up to 2 weeks.