I don’t know about you, but recently I’ve been really into making my own cocktails. Over the years, cocktail making has been an interest of mine, but given the current circumstances I’ve been finding myself trying out new cocktail recipes on the regular. I mentioned over on my socials that I was thinking about sharing a few more cocktail recipes on the blog, and the response was incredibly positive. After sharing a quick preview of a mojito I whipped up earlier this month, you all said that you wanted the recipe on here. So I’ve come through for you with my spiced mojito recipe.
My Love of Mojitos
Whenever I drink a mojito I’m always instantly transported back to my holiday to Malaga for my 21st birthday. I have such lovely memories of sitting outside on the beach front sipping on stunning mojitos in one of my favourite outdoor bars. With current circumstances leaving us unable to travel, the next best thing for me was to try and create that feeling in my own home.
And if there’s anything that’ll make me feel like I’m back in sunny Spain, it’s a mojito.
I took to some of my go-to websites in search of the perfect mojito, but wasn’t completely sold on any of the ones I found. So what else was there to do but try out my own recipe instead? I picked out the best bits of all the recipes that I found and put together my own take on a mojito.
High ball glass
(or a spiced rum of your choosing)
25ml sugar syrup
100ml soda water
juice of half a lime
(the number of limes you use will vary on how ripe they are, normally half or one lime)
10-15 fresh mint leaves
Lots of crushed ice
Take your glass and add the mint leaves and lime juice.
Using your muddler, give the mint and lime juice a good muddle (this releases all the juice and minty flavours).
Add some of your crushed ice into the glass until it’s about a third of the way full.
Pour in your rum and sugar syrup, then give the drink another quick muddle.
Add even more crushed ice to glass until it’s two thirds full.
Pour the soda water on top and give everything a quick stir.
Top the drink off with a little bit more ice and serve (I like to serve mine with a reusable straw but it’s your call!).
What I found so delicious about this recipe is that it uses spiced dark rum instead of your usual white rum. I’ve found on multiple occasions that mojitos using white rum can often be really watery. And I wanted something that packed a punch. Opting for a dark rum definitely added that extra bit of flavour.
A quick note: if you’re making your own sugar syrup you might need to add a fraction more of it for that extra sweetness. I found that homemade stuff isn’t as sweet as sugar syrup that you buy in the shop. So if you think it’s lacking sweetness, add a little more of it!
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Read next: Cocktail Hour: Whiskey Sour.