Mojito Y Mas
2 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
0.75 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1.5 oz
Often referred to as silver or white, these rums are actually lightly aged (1-3 years), but have had any color filtered out. They are typically molasses based (as opposed to the cane juice-based rhum agricole, clairin, or cachaça). Flavors range from light (Bacardi, Caña Brava, Plantation 3 Star, El Dorado 3) to more flavorful blended options (Probitas, Ten-To-One).
3 oz
A Spanish sparkling wine, similar to Champagne but, well, its Spanish. The word cava means cellar in Catalan; storage in caves used to be part of the wine making process.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Muddle 2 mint sprigs in a cocktail shaker with the lime juice and syrup. Add the rum and shake with ice. Strain into a highball glass filled with crushed ice and chopped seasonal fruit. Top with cava and garnish with a mint sprig. #muddle #shake #ontherocks
This variation uses cava instead of soda water and adds seasonal fruit for ‘Mas’.
Fresh
Sweet