The Botanical Mojito Recipe
Bacardi Spiced, fresh mint, fresh thyme, violet liquor, lime juice
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Ingredients
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Cocktail
Herbs & Garnish
Method
Herb Preparation
Prep herbs
Gently rinse the fresh mint leaves and thyme sprigs and pat dry. Remove 2 mint leaves and set aside for garnish. Strip a small additional thyme leaf or two from one sprig and set aside for muddling; reserve remaining thyme for garnish.
Lightly clap the remaining mint leaves between your hands to release aroma (do not bruise heavily).
Mixing the Cocktail
Muddle herbs and syrup
In a sturdy mixing glass or cocktail shaker, add the reserved mint leaves (about 6–8 leaves), the stripped thyme leaves, and the simple syrup (15 ml). Using a muddler, gently muddle just enough to bruise the herbs and release oils — avoid over-muddling to prevent bitterness.
Add citrus and spirits
Add the fresh lime juice (25 ml) to the muddled herbs, then pour in the Bacardi Spiced rum (60 ml) and violet liqueur (15 ml). Add a small handful of crushed ice (about 1/2 cup) to the shaker.
Shake
Seal the shaker and shake vigorously for about 10–12 seconds until well chilled and slightly diluted.
Assemble
Fill a highball or Collins glass with crushed ice to the top (about 1 cup). Double-strain the shaken mixture over the ice through a fine strainer to remove bits of herb. Top gently with club soda (60 ml) to taste, giving the glass a gentle stir (1–2 turns) to incorporate.
Garnish & Finish
Garnish
Slap the reserved mint leaves once between your palms to release aroma and place them on top of the drink. Add the remaining thyme sprig and a lime wheel or wedge on the rim. If using, tuck an edible violet or a small thyme sprig into the mint for visual contrast.