Throw a classic Mojito in the blender to get this frozen tropical concoction.
Add .25 ounce of the Mint Syrup to each of two chilled cocktail glasses and set aside.
Add the rum, lime juice and ice to a blender and blend until a uniform frappé consistency.
Divide the mixture evenly between the two glasses and top each with an additional .25 ounce of the Mint Syrup.
Garnish each glass with a mint sprig.
*Mint Syrup INGREDIENTS:
PREPARATION: Bring a small saucepan half-full of water to a boil over high heat. Add the mint and blanch until wilted and bright green, about 5 seconds. Strain and add to a blender with the simple syrup. Blend until thoroughly liquefied and strain through a fine-mesh sieve, pressing firmly to extract all the liquid. Refrigerate before using. (Recipe yields about 3 ounces, enough for 6 drinks.)
No comments yet.
Mixing your cocktail
©2015. DEWAR’S, ABERFELDY, WHITE LABEL, DEWAR’S SIGNATURE, THE TRADE DRESSES, TRUE SCOTCH, THE CELTIC DEVICE AND THE JOHN DEWAR SIGNATURE ARE TRADEMARKS. IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL. BLENDED SCOTCH WHISKIES EACH 40% ALC. BY VOL.; DEWAR’S HIGHLANDER HONEY – SPIRIT DRINK – BLENDED SCOTCH WHISKY INFUSED WITH NATURAL FLAVORS 40% ALC. BY VOL.