Twill Serve: A Mojito Riff

Recipe: Jim Turner , The Lobo , Sydney, Australia

Photo: Alana Dimou

January 07, 2020

Crème de cacao and peppercorn syrup add richness to the classic.

Mint, spice, and crème de cacao create layers of deliciousness in this Mojito riff.

Ingredients

1 1/2 oz. white rum
1 oz. fresh lime juice
3/4 oz. white crème de cacao
1/2 oz. peppercorn syrup
5-6 fresh mint leaves

Tools:barspoon
Glass:Collins
Garnish:mint sprig, chocolate-mint cookie

Preparation

Combine all of the ingredients with crushed ice in a glass and stir to combine and chill. Fill the glass with additional crushed ice, then garnish.

Peppercorn Syrup: Combine 2 cups of sugar with 2 cups of water in a saucepan over medium heat and stir until the sugar dissolves. Once cooled, add this to a blender with 1/4 cup of black peppercorns and blend well. Fine strain into a bottle and refrigerate for up to 2 weeks.