Recipe courtesy of Jonathan Pogash
Recipe courtesy of Jonathan Pogash
Watch how to make this recipe.
Jalapeno-Mango Mojito
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 1 serving; 1 cup simple syrup
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 1 serving; 1 cup simple syrup
Ingredients
Simple Syrup:
1 cup sugar
Mojito:
8 to 10 fresh mint leaves, plus more for garnish
3 lime wedges
2 slices jalapeno, with seeds, plus more for garnish
2 cups ice
1 1/2 ounces dark rum
1 ounce mango nectar (about 2 tablespoons)
About 2 ounces sparkling water
Directions
- For the simple syrup: Combine the sugar and 1 cup water in a small sauce pot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
- For the mojito: Combine the mint, lime wedges, jalapeno and 3/4 ounce of the simple syrup (1 1/2 tablespoons) in a cocktail shaker and muddle. Fill the shaker with the ice, pour in the rum and mango nectar and shake briefly. Pour directly into a highball glass. Top off with the sparkling water and stir briefly. Garnish with a mint sprig and jalapeno slice.
