Rose mojito
Item 1 of 1
Jonathan Benoliel, bartender at The Modern Pantry, serves up a romantic twist on the traditional Cuban cocktail. His rose mojito recipe is made with a rose-infused syrup and topped with a sprinkling of dried rose petals. This cocktail is a perfect treat for your Valentine.
First published in 2015
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Ingredients
Metric
Imperial
Rose mojito
- 50ml of Doorly's gold rum
- 1/2 lime
- 5 mint leaves
- 1 tsp sugar
- soda water
- crushed ice
Rose syrup - makes 250ml
- 25g of rose petals, dried
- 500ml of water
- 250g of sugar
SAVE RECIPE
Equipment
- Muddler
Method
1
First make the rose syrup. Place the sugar and water in pan and bring to the boil. Add the dried rose petals and reduce until you are left with 250ml of syrup with a rich rose colour - approximately 2/3
- 25g of rose petals
- 500ml of water
- 250g of sugar
2
Cut the lime into small wedges and add to a glass with the mint leaves and sugar - muddle gently. Fill up half of the glass with crushed ice and add the rum
- 1/2 lime
- 5 mint leaves
- 1 tsp sugar
- 50ml of Doorly's gold rum
- crushed ice
3
Stir and add more crushed ice, then pour over 20ml of rose syrup and top up with soda
- soda water
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