Mojito Royale (on Draft) Recipe

Make menthe tisane (mint tea)

Bring 1 cup fresh mint leaves (loosely packed) and 4 cups water to a near boil, then remove from heat and steep 10 minutes. Strain, press leaves to extract liquid and cool. You should have roughly 1–2 cups of concentrated tisane; measure out 1 cup for use and chill remainder.

Prepare clarified lime syrup (milk or egg-white clarification)

Combine 1 cup white sugar and 1.5 cups water in a saucepan over medium heat; stir until sugar dissolves to make simple syrup. Remove from heat and cool slightly, then stir in 1 cup fresh lime juice. Whisk 2 egg whites until frothy (no need for peaks). Gently fold the syrup–lime mixture into the egg whites, then slowly heat the combined mixture in a bain-marie (or leave at room temperature for 30–60 minutes) until curds form and the liquid clears. Strain through a fine mesh or cheesecloth to remove solids, repeating if necessary. Chill clarified lime syrup. Yield: ~1 cup. (If you prefer not to use eggs, use milk clarification or a fining agent.)

Concentrated mint oil addition

Measure food-grade mint oil carefully—use approximately 4 tsp total for batch creation (very potent). Reserve 0.5 tsp for final draft blend addition (per bottle/keg dose) and store remainder in a sealed dropper bottle in the refrigerator. Always add mint oil sparingly and taste as you go.

Ensure Don Q Cristal rum and blanc de blanc are chilled. Set up draft keg or bottle system with CO2 regulator adjusted to appropriate pressure for serving sparkling wine/beer-like draft (typically 8–12 psi depending on line length and temperature).

Batching for keg (example for 1 standard 5 L keg)

For a 5 L keg, combine the following to create the mojito royale draft base: 3.33 L chilled Don Q Cristal rum (approximate to desired ABV and volume — adjust to your production target), 2 L prepared menthe tisane (cooled and strained), and 1 L clarified lime syrup. Add 2.5 tsp mint oil (distributed evenly) — start with less and adjust. Gently mix in a sanitized mixing vessel, then transfer to keg and chill to 2–4°C. Set CO2 to a moderate pressure for dispensing. NOTE: The example quantities above are scalable; the ingredient section gives one-bottle/keg dose guidance (500 ml rum, 2 cups menthe, 1 cup clarified lime syrup).

Small batch / single-keg dose (as listed in ingredients)

Combine 500 ml Don Q Cristal rum, 2 cups prepared menthe tisane, 1 cup clarified lime syrup and 0.5 tsp mint oil in a sanitized container. Stir gently to integrate. Transfer mixture to your draft keg or bottle intended for dispensing under CO2. Chill thoroughly before hooking up to draft lines.

Attach keg to CO2 and set pressure appropriate for unit and line length. Test pour and adjust mint oil or clarified lime syrup levels if the flavor is too herbal, too sweet, or too tart. The draft base should taste like a balanced mojito concentrate — bright lime, fresh mint, light sweetness, and rum backbone.

Serve on draft (glass build)

Fill a Collins or wine glass with crushed ice (about 1/2–3/4 full). Pull a measure from the keg (approx. 5–6 oz / 150–180 ml) of the mojito draft base into the glass. Immediately top with 2–3 oz (60–90 ml) chilled blanc de blanc to give the Royale effervescence. Gently stir once to marry. Add a fresh mint sprig and a lime wheel as garnish. Lightly slap the mint before garnishing to release aroma.

Alternative plating for sparkling head

If you want a stronger foam/effervescence, reduce CO2 pressure slightly and pour the blanc de blanc directly down the side of the glass to preserve bubbles. Adjust blanc de blanc ratio to preference — typically 20–30% of total pour volume for a bright, sparkling finish.

For on-tap service during shift: keep keg chilled, occasionally taste and adjust mint oil by very small increments if mint notes fade. Label keg with production date and ingredients; consume within 7–10 days for best freshness.

Prepare mint sprigs and lime wheels ahead of service. Keep garnishes chilled and dry. Keep crushed ice in a proper bin and replenish as needed.