Black Smoke’s Aged Mojito
Aged mojito: fewer congas and more kick
While the exact origins remain shrouded in mystery, nobody questions that Cuba is the birthplace of the Mojito.
We came up with a perky tribute to this stone cold classic cocktail, with fewer congas and more kick than the original: the Black Smoke’s Aged Mojito!
Unrefined sugar syrup
- 34 fl oz (about 4 cups or 1 lt) water
- 35 oz (1 kg) fine blond cane sugar
- 8 leaves Moroccan mint
- 20 ml (0.7 fl oz) freshly squeezed lime juice
- 25 ml (0.85 fl oz) unrefined cane sugar syrup
- 50 ml (1.7 fl oz ) Bacardi Anejo Cuatro-rum
- 50 ml (1.7 fl oz) soda/sparkling water of red fruit lemonade
Pink pepper dressing
- 2 tsp pink peppercorns
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp chopped flat leaf parsley
- 1 tbsp chopped chervil (also known as garden chervil or French parsley)
- 1 sprig mint
- powdered sugar for dusting
- 1 wedge lime, fresh or dried
- 1 glass bottle with cap
- 1 large longdrink or Libbey Hobstar glass (450ml/15fl oz)
- 1 thick paper straw
How to make:
Add 1l (about 4 cups) of water to a pan and bring to a boil. Add 1kg (35 oz) of fine blond cane sugar and stir until the sugar is completely dissolved. Let the syrup cool and pour into a bottle.
Add the mint, lime juice, and cane sugar syrup to a glass. Fill to the brim with crushed ice. Use a measure to add the rum. Stirring all the while, use a bar spoon or other long spoon to pull the mint up; this lightly bruises the leaves for optimal flavor. Fill with crushed ice and add the soda water.
Place a thick paper straw in the glass. Lightly dust the sprig of mint with powdered sugar, then garnish your Black Smoke Aged Mojito with the mint and lime wedge.
Surprising but successful alternatives to red fruit lemonade are cranberry juice, sparkling grapefruit lemonade, or soda water. Make sure whatever you’re using isn’t too sweet, because the syrup is sweet enough and we’re trying to steer clear of the classic sticky sweet drinks!