Mulugheta Mojito Recipe

Measure

Measure 2 oz white rum, 0.75 oz fresh lime juice and 0.5 oz fruit cart demerara syrup into a mixing glass or cocktail shaker.

If you don't have a pre-made fruit cart demerara syrup, make a quick substitute by combining equal parts demerara sugar and hot water to make a syrup, then whisk in about 1/2 tsp of a concentrated fruit puree (pineapple, mango or passionfruit) per 2 oz syrup to approximate the fruit note.

Muddle Mint

Place about 10 fresh mint leaves and 0.5 tsp demerara sugar in the mixing glass. Gently muddle the mint with a bar spoon or muddler just enough to bruise the leaves and release the oils — do not pulverize (about 6–8 gentle presses). The sugar helps extract and bind the oil with the syrup.

Add the rum, lime juice and fruit cart demerara syrup to the muddled mint. Fill the shaker or mixing glass with crushed ice.

Shake or Stir

Briefly shake (8–10 seconds) if using a shaker to chill and lightly dilute. If using a mixing glass, stir briefly with a bar spoon until well chilled (about 10–12 seconds).

Fill a highball or Collins glass about 2/3 with crushed ice. Strain the chilled mint-rum mixture into the glass over the crushed ice, leaving room for soda.

Top gently with approximately 3 oz soda water. Give the drink one or two gentle lifts with a bar spoon to integrate, avoiding vigorous stirring to preserve carbonation.

Garnish with a fresh mint sprig and a lime wheel or wedge. Clap the mint between your hands once before garnishing to release aromatic oils for presentation.

Serve with a short straw and a napkin. Encourage the drinker to lightly stir occasionally to keep flavors balanced as the ice melts.