MIXEL

open in Mixel

Mojito Y Mas


2 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
0.75 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1.5 oz
Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
3 oz
A Spanish sparkling wine, similar to Champagne but, well, its Spanish. The word cava means cellar in Catalan; storage in caves used to be part of the wine making process.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.

Muddle 2 mint sprigs in a cocktail shaker with the lime juice and syrup. Add the rum and shake with ice. Strain into a highball glass filled with crushed ice and chopped seasonal fruit. Top with cava and garnish with a mint sprig. #muddle #shake #ontherocks


This variation uses cava instead of soda water and adds seasonal fruit for ‘Mas’.


Fresh
Sweet
The Drunken Botanist
avg. 4.6 (38)
Sorting, filtering, sharing:
There's so much more in the Mixel App!