El Pequeño’s Mojito

mojitoMint syrup adds another layer of freshness to the house Mojito at El Pequeño in Montreal.

2 oz. rum (Marois uses Havana Club 3)
¾ oz. fresh lime juice
¾ oz. mint syrup
6 mint leaves
Club soda, to top
Tools: barspoon
Glass: Collins
Garnish: mint sprigs, lime wheels

Muddle the mint in the bottom of a Collins glass with the syrup. Add the rum and lime juice. Add crushed ice three-quarters of the way to the top and stir to combine. Top with club soda and add more crushed ice. Garnish.

Mint Syrup: Place 70 grams of mint leaves in boiling water for 3 seconds to quickly blanche. Strain the mint out and put it in cold water with ice for 1 minute to flash chill. Then, place the leaves in 1 liter of hot water (not boiling) and stir to incorporate (or use a hand blender for better emulsification). Let infuse for 10-12 minutes. Strain the leaves out and add 2 liters of sugar to hot water. Allow the sugar to dissolve and let mixture to cool before use. Refrigerate for up to 2 weeks.

Pierre-Hugues Marois for El Pequeño Bar, Montreal, Quebec

Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.