Ingredients
| 60ml spirit of your choice (this works well with everything from vodka to tequila to whisky!) | |
| 20ml lemon juice | |
| 20ml raspberry syrup with basil and mint | |
| crushed ice (see Note) | |
| soda water, for topping up | |
| mint or basil sprig, to garnish | |
| EQUIPMENT | |
| Highball glass | |
| jigger, juicer | |
| bar spoon |
The family of cocktails composed of a spirit, citrus, sweetener and lengthened with soda water lends itself to infinite variations. Leaning into fruity flavours and serving on crushed ice (à la Mojito) means that it fits firmly in the holiday-mode category – also because it is very easy to make and nobody wants to work too hard on vacation!
View the recipe collection here
Instructions
| 1. | Add all of the ingredients except the soda water to your glass with ice and ‘churn’. |
| 2. | This will start dilution and should mean that your glass is quite full – often, too much soda is the main culprit in an underwhelming Mojito; it should really just be a splash at the end rather than a large part of the volume of the drink, and the same applies here. |
| 3. | Top up with more ice if needed, then add a splash of soda and the garnish. |
| 4. | NON-ALCOHOLIC OPTION |
| 5. | Leave out the spirit and bump up the citrus and syrup. |
| 6. | Using a splash of a flavoured soda, or ginger beer can help add more complexity. |
| 7. | TRY INSTEAD |
| 8. | All sorts of spirits and syrups can be combined for infinite flavour combinations. The hibiscus grenadine (see recipe) could be matched with a light rum or gin, for example. If you haven’t had time to make a syrup, mix through some tinned passionfruit pulp for an extra pop of flavour. |