S&s Mojito Recipe

Chill glass

If desired, chill a highball or Collins glass in the freezer for 5–10 minutes, or fill it with ice while preparing ingredients.

If using canned lychee, drain and reserve one lychee for garnish. Halve remaining lychees if very large.

Add aromatics

Place the lime wedge (reserve a thin wheel or wedge for garnish), the halved lychees, simple syrup, and mint leaves into a cocktail shaker or a sturdy mixing glass.

Muddle gently

Gently muddle the mint, lychee, and lime with a muddler 6–8 times. Press just enough to release the oils from the mint and the juice from the lychee and lime — avoid shredding the mint to prevent bitterness.

Add spirits and shake

Add Blue Chair Bay white rum, lychee liqueur (or lychee syrup), and fresh lime juice to the muddled mixture. Fill the shaker with ice and shake vigorously for about 10–12 seconds until well chilled.

Strain into glass

Discard ice from the chilled glass if you used it to chill. Fill the glass with crushed ice (about 1 cup). Double-strain the shaken mixture into the glass over the crushed ice to keep small mint pieces and lychee solids out.

Top with seltzer

Gently top the drink with approximately 3 oz (90 ml) of seltzer (club soda). Give the drink a gentle stir 1–2 times with a bar spoon to combine without dispersing carbonation.

Slap the mint sprig between your palms briefly to release aroma, then tuck it into the drink as a garnish. Spear the reserved lychee on a pick and place on the rim or float on top. Add the reserved lime wedge or wheel on the rim.

Serve immediately with a straw. Encourage the drinker to give it a gentle stir before sipping as flavors settle.