Finally, the Summer is here and the 6ix is starting to have a wave of good weather. The key question is, what cocktail will impress your guests?
Ladies and gentlemen, without a single doubt, Bacardi’s Cardamon Mojito hits the nail on the head! This post is your how-to-guide for an epic and timeless Mojito with detailed instructions on how to be the life of the party!
Although there are a lot of conspiracies with respect to where this classic cocktail came from, most historical records show that it originated from the home of Rum; Havana, Cuba. It has long been known that one of our most beloved writers, Earnest Hemmingway, was absolutely obsessed with the refreshing drink! In fact, he apparently brought fame (and fortune) to a bar called “La Bodeguita del Medio” when he wrote “My Mojito in La Bodeguita, My daiquiri in El Floridita” on the bar’s wall. I mean, if Hemmingway can’t convince you that Mojitos are the s**t, you should consider sobriety.
Now, who is excited to get down and dirty with Bacardi’s delicious recipe?! This recipe takes a bit of preparation but trust me, it’s worth it (as my Mamma would say, “anything good is worth waiting for”):
BACARDÍ CARDAMOM MOJITO
2 parts Bacardí Superior
1 part cardamom syrup (1/4 cup cardamom pods, 1 L boiling water and equal volume of sugar)
6 mint leaves
1 part fresh lime juice
Boil 1/4 cup of cardamom pods (whole) and equal parts sugar with 1 litre of boiling water. Boil until all the sugar is dissolved. For stronger cardamom flavour, allow syrup to boil longer; the longer you leave the mixture to boil, the stronger the cardamom flavour (can leave on for several hours before draining!). After the syrup has been drained, it can store up to two weeks if refrigerated.
In a highball glass, muddle mint leaves with cardamom syrup and lime juice. Blend in rum. Fill glass with crushed ice and top with soda. Garnish with fresh mint leaves.
You are set, and ready to go. Time to show your guests what a real cocktail tastes like!