As spring heads our way and the temperatures start to rise, its time to make a mojito and relax outside. This recipe, from the Amanyara Resort in Turks & Caicos, is a game changer! Trust me!
AMANYARA MOJITO COCKTAIL
60ml – Bacardi Superior White Rum
30ml – Fresh lime juice
15ml – Simple Syrup (heat equal parts of caster sugar and water until the sugar is dissolved or pick up a bottle from Dan Murphy’s)
10 leaves – Mint
Ice – a couple of cubes plus crushed ice to serve
Chilled champagne, to top
- Add all ingredients except Champagne into a blender with ice and blend until smooth.
- Pour mixture through a fine strainer into a rocks glass over crushed ice.
- Top with Champagne.
- Garnish with a dehydrated lime wheel and 2 mint sprigs.
Disclaimer. We support enjoying life and the responsible consumption of alcoholic beverages. We do not support underage drinking, excessive drinking, binge drinking or any other unsafe drinking behavior. Always drink responsibly.