Raspberry Pepper Mojito Recipe
raspberry juice, raspberry pepper syrup, lime, mint, soda water
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Ingredients
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Raspberry Pepper Syrup
Cocktail
Method
Raspberry Pepper Syrup
Make the syrup
Combine raspberries, sugar and water in a small saucepan over medium heat. Stir to dissolve sugar and bring just to a simmer.
Add cracked peppercorns and lime zest. Maintain a gentle simmer for 6–8 minutes, crushing berries lightly with the back of a spoon to release juices.
Remove from heat and let steep for 10 minutes to allow pepper and lime oils to infuse, then strain through a fine-mesh sieve into a heatproof container, pressing solids to extract liquid. Discard solids.
Once cooled, refrigerate the syrup until cold. The syrup will keep refrigerated for up to 2 weeks.
Cocktail
Chill a highball or Collins glass if desired. Add the mint leaves and raspberry pepper syrup to a mixing glass or the chilled serving glass.
Gently muddle the mint with the syrup just enough to bruise the leaves and release aroma — do not over-muddle or shred them.
Add crushed ice, white rum, raspberry juice and fresh lime juice to the glass. Stir gently 6–8 times to combine and slightly chill the mixture.
Top with chilled soda water, pouring slowly to retain some effervescence. Give one gentle stir to integrate.
Taste and adjust: add up to 0.25 oz more raspberry pepper syrup for extra sweetness/pepper brightness, or a splash more lime if too sweet.
Garnish with raspberries, a lime wheel and a mint sprig. Optionally lightly slap the mint sprig between your palms to release its oils before placing it on the drink.
Serve immediately with a straw and enjoy.