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Eden Laurin, the head of spirits programs at Dove’s Luncheonette, Publican Anker and The Violet Hour in Chicago, spices an aged rum with warming cinnamon, cloves and star anise for her cold weather take on the Mojito. A splash of Licor 43, a Spanish liqueur flavored with vanilla and botanical herbs and spices, adds aromatics.
- 2 oz House-spiced rum*
- 3/4 oz Fresh lime juice
- 1/2 oz Demerara syrup
- 1 barspoon Licor 43 liqueur
- 1 oz Soda water
- 1 Mint sprig
- Garnish: Mint sprig
Add the rum, lime juice and syrup to a shaker with ice, and shake until well-chilled.
Drop the mint sprig in the bottom of a Collins glass, add fresh ice, and strain the drink on top.
Garnish with a mint sprig, and slowly pour the liqueur onto the leaves and the top of the drink.
*House-spiced rum: Add 1 stick of cinnamon, 5 ground cloves and 3 ground star anise to 1 750mL bottle of aged rum. Let steep for at least 12 hours or until desired flavor is achieved, then strain out solids.