Mulugeta Mojito Recipe
plantation 3 star rum, fresh mint, fruit cart demerara, lime juice, soda
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass and mint
Select a highball or Collins glass. Place the fresh mint leaves into the bottom of the glass (reserve the mint sprig for garnish).
Muddle
Add the demerara syrup and fresh lime juice directly over the mint leaves. Using a muddler, gently press and twist 6–8 times to bruise the mint and release oils without shredding the leaves — you want aroma, not bitterness.
Stir and top with soda
Give the cocktail 6–8 gentle stirs with a bar spoon to integrate the rum, lime, and syrup with the bruised mint. Top with approximately 2 oz (or to taste) soda water to lengthen the drink and gently lift the mint aroma.
Garnish and serve
Slap the reserved mint sprig between your palms to wake the oils, then place it on top of the drink. Add a lime wheel or wedge to the rim. Serve with a straw and a small long spoon for stirring; instruct the drinker to stir lightly before sipping so mint and soda remain integrated.
Notes on balance
If you prefer sweeter, add an additional 0.25–0.5 oz demerara syrup. For a brighter, tangier finish, increase lime juice by 0.25 oz. Adjust soda to taste for dilution and effervescence.