Homemade mojito

Votes: 1

18+ Excessive alcohol consumption is harmful to your health!

Time: 2 hours 50 minutes
Complexity: easily
Quantity: 8 cocktails

First, combine the mint and lime, then add the rum and ice—that's the secret to making the drink according to Bobby Flay's recipe. This pre-treatment allows the ingredients to extract all the possible aromas, creating a cocktail with a bright, rich flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 liter of white rum
1/2 cup fresh lime juice
2 limes, sliced into wedges, plus more for garnish
Carbonated water
1/2 cup fresh mint leaves, plus sprigs for garnish
2 cups crushed ice, plus extra for serving
1 cup mint-lime syrup, see recipe below

Mint and lime syrup:

2 tbsp. sugar
2 tbsp of water
Zest of 2 limes
1/2 cup fresh mint leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: lime, mint, rum, carbonated water

Cooking the dish according to the recipe:

In the bottom of a large pitcher, crush mint leaves and lime wedges with 2 cups of crushed ice. Add mint-lime syrup, rum, lime juice, and more ice. Top with club soda to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.
Mint and lime syrup:

In a medium saucepan, bring the sugar and water to a boil and cook until the sugar is completely dissolved, about 1 minute. Remove from heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to allow the syrup to infuse with the lime and mint flavors. Strain to remove the mint and zest, then cover and refrigerate until chilled.

Categories:

recipe / Festive dishes / Alcoholic cocktails / Cocktails with rum / Cuban cuisine / Bobby Flay

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