09 Feb


August 11, 2016 – The Republic Steakhouse


Juice of half a lime
1 barspoon powdered sugar
2 oz. white rum
Mint sprig

Stir sugar and lime juice well in a large highball glass.  Add mint leaves and crush with a pestle. Add the squeezed half lime. Fill the glass with crushed ice, add rum, and stir. Add soda and garnish with a mint sprig.

Flor de Caña white rum. A classic, popular cocktail. So popular, the guys rarely like making them. Zach was sweet enough to oblige me. This drink is a great summertime sipper, with good sweet/tart balance, a nice bite from the rum, and cool herbal mintyness.

On a personal note, I make these at home pretty regularly during the summer, with a few deviations. We have an excess of fresh mint growing in the garden, so to use some of it up, I make large batches of mint syrup (mint leaves steeped in simple syrup) and use this instead of crushing mint leaves with the lime and sugar. My ratios are 1 part lime juice, 1 part mint syrup, and two parts rum. These are mixed in a glass; ice, torn mint leaves (for the visual), and a quarter of juiced lime are added; and then the whole thing topped off with soda.

Voscha koda (Yenish)

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Posted by on February 9, 2017 in Rum


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