This blended riff on the Mojito eliminates the need for all that labor-intensive muddling and also prevents pieces of mint from getting stuck in your teeth. It’s the best-selling cocktail at Amanyara resort on the Turks & Caicos island of Providenciales and was created to reflect the property’s elegance and sense of design.
This recipe originally appeared as part of “A Mojito Like You've Never Tried Before.”
- 2 ounces Bacardí Superior light rum
- 1 ounce fresh lime juice
- 1/2 ounce Simple syrup
- 10 mint leaves
- chilled Champagne, to top
- Garnish: dehydrated lime wheel
- Garnish: mint sprigs
Add all ingredients except Champagne into a blender with ice and blend until smooth.
Pour mixture through a fine strainer into a rocks glass over crushed ice.
Top with Champagne.
Garnish with a dehydrated lime wheel and 2 mint sprigs.