The mojito is a fresh and light cocktail, which makes it the perfect summer tipple. Mint and lime star alongside rum - traditionally only white, but this recipe uses a combination of white and dark, which explains its golden colour.
- 1–2 limes, cut into wedges
- 1 tbsp brown sugar
- 2 mint sprigs
- 30 ml white rum
- 30 ml dark rum
- ice cubes
- ½ cup (125 ml) soda water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place chopped lime, brown sugar and 1 mint sprig into a glass. Muddle to dissolve sugar and create a paste.
- Add white and dark rum, and stir to incorporate. Pour into a tumbler filled with ice. Garnished with remaining mint and thinly wedged lime, half-filling glass. Top up with soda water. Serve.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.