El Pequeño's Mojito - Imbibe Magazine Subscribe + Save

El Pequeño’s Mojito


Mint syrup doubles the freshness of this summer standby.

Mint 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.

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