Island Mojito Recipe

Cocktail

1. 1

   Prepare glass

   Select a highball or Collins glass and fill it about three-quarters full with crushed ice. Set aside a lime wheel and a mint sprig for garnish.

2. 2

   Muddle mint

   In a cocktail shaker or mixing glass, add the fresh mint leaves (reserve a few small leaves for garnish), the house lime cordial, and the simple syrup. Gently muddle 8–10 times—just enough to bruise the mint and release oils without shredding the leaves.

3. 3

   Add rum and ice

   Add the Myers's Dark rum and Cruz Coconut rum to the muddled mint mixture. Add a small handful of crushed ice to the shaker (about 1/2 cup) to chill and dilute slightly.

4. 4

   Shake briefly

   Cover and shake vigorously for 8–10 seconds to combine and chill. The goal is to mix and chill, not to over-dilute.

5. 5

   Strain and build

   Using a fine strainer (or the shaker's strainer), pour the contents into the prepared glass over the crushed ice. Top with approximately 3 oz of chilled soda water, pouring gently to preserve carbonation. Lightly stir once with a bar spoon to integrate.

6. 6

   Garnish and serve

   Garnish with the reserved mint sprig and the lime wheel. Clap the mint lightly between your hands (optional) to release the aroma before placing it in the glass. Serve immediately with a straw.