Mint, spice and crème de cacao create layers of deliciousness in this Mojito riff.
1½ oz. white rum
1 oz. fresh lime juice
¾ oz. white crème de cacao
½ oz. peppercorn syrup
5-6 fresh mint leaves
Garnish: mint sprig, half-slice of lime
Combine all the ingredients with crushed ice in a julep cup and stir to combine and chill. Fill the cup 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 ¼ cup of black peppercorns and blend well. Fine strain into a bottle and refrigerate for up to 2 weeks.
Jim Turner for Lobo Plantation, Sydney, Australia
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