Twill Serve: A Mojito Riff
Photo: Alana Dimou
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.