Mango Mojito with Jalapeño Pepper
Votes: 5
Time: 40 min.
Complexity: easily
Quantity: 1 cocktail
Complexity: easily
Quantity: 1 cocktail
If asked to name the most summery cocktail, most would probably say the Mojito. Both alcoholic and non-alcoholic versions of this refreshing drink are prepared in virtually every corner of the world. The Mojito was invented in Cuba in the 1930s and has become its unofficial signature drink. However, its exact origins are unknown. The drink's base was rum mixed with citrus juice, which was consumed by British sailors. It's also possible that the cocktail originated with Americans visiting Cuba during Prohibition and replacing the bourbon with rum in the Mint Julep recipe.
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.
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:
- 8-10 fresh mint leaves, plus extra for garnish
- 3 lime wedges
- 2 slices jalapeño, seeds included, plus extra for garnish
- 2 cups of ice
- 45 ml dark rum
- 30 ml. mango nectar
- About 60 ml of sparkling water
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Recipes with similar ingredients: lime, jalapeno pepper, carbonated water, rum, mango, mint, syrup
Cooking the dish according to the recipe:
- Simple syrup.
In a small saucepan, combine 1 cup sugar and 1 cup water over medium heat. Bring to a gentle simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from heat and cool to room temperature. Store in an airtight container in the refrigerator for up to 2 weeks.
Exit: 1 tbsp. - Mojito.
Place the mint, lime wedges, jalapeño pepper, and 22 ml (1.5 tbsp) simple syrup in a cocktail shaker and shake with a wooden pestle. Fill the shaker with ice, pour in the rum and mango nectar, and shake briefly. Strain immediately into a chilled glass. Add club soda and stir gently. Garnish with a mint sprig and a jalapeño slice.
Author of the recipe - Jonathan Pogash is a renowned bartender.
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