Cilantro Mint Mojito
From Daniel Wright
Wright calls this “the perfect summer cocktail.” Yield: approximately 8 cocktails
1 cup sugar
2 cups water
1 bunch fresh cilantro, roughly chopped or leaves pulled from stems
12 sprigs fresh mint
2 limes (halved and quartered)
1 bottle Mount Gay Eclipse Silver Rum
2 liters club soda
Simple syrup: In a pan combine water and sugar; stir until dissolved. Bring to a boil, remove from heat, and place in refrigerator to cool. Simple syrup will keep for up to two weeks.
Per cocktail: Combine 1 Tablespoon of cilantro (it’s fine to use the stems, they have more flavor and are a little bit sweeter than the leaves), 2 to 3 large mint leaves, 2 lime quarters, and 1 ounce of simple syrup in a 16-ounce mixing glass/cocktail shaker. Using a muddler or the handle of a wooden kitchen spoon, gently smash until the lime pieces are juiced. Fill glass with ice, add 1 1/2 ounces of rum, and shake until well blended. Pour ice and all into a tall glass; fill with club soda. Garnish with a sprig of mint.
This recipe is part of a full menu created by Daniel Wright for the July 2012 issue.
Photograph by Chris Smith
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