Restaurants›Montana’s BBQ & Bar›Yellowstone River Mojito Recipe

Yellowstone River Mojito Recipe

Inspired by Montana’s BBQ & Bar
Time6m
Serves1

Captain Morgan White rum, peach purée, fresh lime, mint, soda water.

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Ingredients

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Cocktail

Method

Cocktail

1

Prepare glass and mint

Place 8–10 fresh mint leaves in the bottom of a sturdy highball or Collins glass. Reserve one small sprig for garnish.

2

Muddle

Add the peach purée, fresh lime juice (0.75 oz) and simple syrup (0.5 oz) to the glass with the mint leaves. Gently muddle 6–8 times just to release the mint oils and incorporate the purée — avoid over-muddling to prevent bitterness.

3

Add rum and ice

Pour 2 oz Captain Morgan White rum into the glass. Add crushed ice until the glass is about three-quarters full (roughly 1 cup crushed ice). Stir vigorously for about 10–15 seconds to chill and slightly dilute the mixture, lifting the mint up through the drink.

4

Top with soda

Top the cocktail with approximately 2 oz club soda, pouring gently to preserve fizz. Give a brief gentle stir (1–2 turns) to combine without flattening the soda.

5

Garnish and serve

Slap the reserved mint sprig between your palms to release aroma, then place it atop the drink. Garnish with a lime wheel or wedge on the rim. Serve immediately with a straw and optional extra crushed ice on the side.