Mojito De Manjericão E Gengibre Recipe

Cocktail

1. 1

   Prepare glass

   Select a highball or Collins glass. Fill the glass about three-quarters full with crushed ice to chill while you prepare the cocktail (or keep the glass in the freezer briefly).

2. 2

   Muddle herbs

   In a sturdy mixing glass or cocktail shaker, place the fresh basil leaves and optional mint leaves with the simple syrup and fresh lime juice. Using a muddler, gently press and twist the herbs 6–8 times to release oils and aroma. Do not over-muddle to the point of shredding the leaves — you want fragrant oils, not bitter green mash.

3. 3

   Add rum and combine

   Add the white rum (Plantation 3 Stars) to the muddled mixture. Add a small handful of ice to the shaker, cap it, and give it a single energetic shake for 6–8 seconds to chill and lightly dilute the mix.

4. 4

   Assemble

   Discard the ice from the prepared glass if you chilled it, then fill the glass with fresh crushed ice. Strain the shaken herb-rum-lime mixture into the glass over the crushed ice, leaving room for the ginger beer.

5. 5

   Top and finish

   Slowly top the drink with chilled ginger beer (about 120 ml), pouring gently to preserve carbonation. If using bitters, add 2 dashes on top and gently stir once with a bar spoon (3–4 gentle spins) to integrate without flattening the ginger beer.

6. 6

   Garnish and serve

   Garnish with a lime wedge or wheel on the rim and a fresh basil sprig. For extra aroma, clap a basil sprig between your palms once and tuck it into the drink to release its scent. Serve immediately with a straw.