Let’s Talk about Mixology, Part 33

by Amer A. Vargas

Royal Mojito

Drawing again from this writer’s recent visit to Cuba, on this occasion we will prepare another delicious cocktail based on the Cuban Mojito. But in this instance we will add some French and Venezuelan touches, using ingredients from those countries.

Yes, we are making a Royal Mojito, which is a variant of the original Mojito: for this one, we will replace the Cuban rum with Santa Teresa Venezuelan rum and the soda with a good French Brut Champagne. In addition to those ingredients, we will also need demerara or brown sugar, 2 sprigs of spearmint (or 8-10 spearmint leaves), a lime, the juice of a lime, and some crushed ice.

This cocktail is prepared in the lowball or Collins glass it will be presented in.

We start by putting in 2 teaspoons of brown sugar, then adding the lime after cutting it into 4 segments, then adding the spearmint. With a pestle, gently press the spearmint against the lime segments, the sugar and against the walls of the glass, avoiding as much as possible breaking the leaves (they are not intended to be absorbed, but rather will stay in the glass throughout the enjoyment of the cocktail); the objective is to extract the spearmint oils and essences and so impregnate the drink and provide a fresher aroma. When done, top up the glass with crushed ice, pour in 45 ml/1.5 oz of Santa Teresa Rum and the lime juice, and finish by adding Brut Champagne to the rim of the glass.

Garnish with a slice or wedge of lime, a little spearmint sprig, and present with a stirrer stick and/or a straw.

Sweet and extra refreshing… Enjoy!