jalapeño mojito recipe
Seen as summer is just around the corner, many of us will be heading out to explore new trendy spots to quench our thirst. I recently ordered this cocktail and absolutely loved it. I thought it could be neat to share its recipe with you. If like me, you enjoy having some friends over and stirring up new cocktail recipes, this one is to be included on your list this summer. The Jalapeño Mojito Cocktail.
8-10 mint leaves, plus a sprig for garnish
2-3 slices of jalapeño, plus a couple of chili peppers for garnish
Half a lime, cut into 2 or 3 large wedges
½ ounce simple syrup or cane syrup
2 ounces light rum
1-2 ounces seltzer water
Put the mint leaves in the flat palm of your hand, and clap your hands together once or twice to release the essential oils. Add the mint to the bottom of a pint glass, followed by the lime, jalapeño, and syrup. Muddle until all the juice is released from the lime, and the mint is bruised, but not pulverized. Add ice to a shaker tin — the bigger the cubes, the better — and shake vigorously for up to thirty seconds, until the tin is frosty. Add cracked ice to a Mason jar or pint glass. Strain the cocktail, and top with an ounce or two of seltzer water. Garnish with a mint sprig, slices of jalapeño plus whole chili peppers atop. You can control the heat by keeping or removing the seeds. Purists use Havana Club 3-year-old rum for their mojitos, but good luck getting past the embargo. If you don’t feel like tracking it down, try Brugal, or for a great value, DonQ white rums.