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, El Pequeño Bar, Montreal, Quebec


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