Dragon Berry Mojito Recipe
Bacardi strawberry rum, fresh lemon, crushed mint, house made infused syrup and a splash of club soda. Garnished with a fresh slice of lime.
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Ingredients
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Cocktail
House Dragon Berry Infused Simple Syrup (make ahead)
Method
House Dragon Berry Infused Simple Syrup (make ahead)
- 1
Combine and dissolve
In a small saucepan combine 1 cup sugar and 1 cup water. Heat over medium, stirring occasionally, until the sugar fully dissolves and the mixture comes to a gentle simmer (about 3–4 minutes).
- 2
Add fruit and steep
Add the quartered strawberries and optional raspberries or dragon fruit pieces to the simmering syrup. Lower heat and simmer gently for 5 minutes to extract color and flavor. Remove from heat and add the optional mint sprig.
- 3
Cool and strain
Allow the syrup to cool to room temperature (about 30–45 minutes) to further infuse. Once cooled, strain through a fine mesh sieve or cheesecloth into a clean container, pressing on the solids to extract liquid. Discard solids. Refrigerate the syrup; it will keep 7–10 days.
Build the Dragon Berry Mojito
- 4
Prepare glass and muddle
In a highball or Collins glass, add the fresh mint leaves (10 leaves) and the 0.75 oz fresh lemon juice. Add the 0.75 oz house dragon berry infused simple syrup. Gently muddle the mint and liquids 6–8 times — press to release oils but avoid over-muddling which can make the mint bitter.
- 5
- 6
Mix
Use a bar spoon to gently lift and fold the mixture 6–8 times to marry flavors and chill the drink without bruising the mint.
- 7
- 8
Taste and adjust
Taste the cocktail and, if desired, add an additional 0.25–0.5 oz infused syrup for more sweetness or a squeeze of lime for more acidity.