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Description
To many people, the Cuban Highball (Mojito) represents the perfect rum cocktail. The origins of the drink can be traced back to Cuba and the 16th-century Cuban cocktail El Draque, named for Sir Francis Drake. Appropriately, almost all of the ingredients in the Mojito are indigenous to Cuba. Rum, lime, mint and sugar (derived from cane juice) are mixed with soda water to create a refreshing classic cocktail. The Mojito is traditionally served over ice in a highball glass and often associated with summer. This is similar to our previous version (Frozen Mojito), however, we spiked this bad boy with some extra booze and a hint of tobacco ( you think I would leave tobacco out?)
How to make a Cuban Highball
Shake first the 4 ingredients listed with ice and strain into ice filled glass. Top with sparkling wine
7 fresh mint leaves
1 1/2 fl. oz Rum (preferably 8 yr old Bacardi)
2/3 fl. oz Lime Juice
1/3 fl. oz Giffard sugar cane syrup
2 2/3 fl. oz Prosecco Sparkling Wine
1 Cuban
Kaizen 2e Ingredients: Stearic Acid, Beef Tallow, Aqua, Shea Butter, Goats Milk, Potassium Hydroxide, Kokum Butter, Manteca, Castor Oil, Beer, Sodium Hydroxide, Glycerin, Avocado Oil, Apricot Kernal Seed Oil, Emu Oil, Lanolin, Sorbitol, Jojoba Oil, Parfum, Aloe Leaf Juice, Sodium Lactate, Xanthan Gum, Agave Leaf Extract, Hyaluronic Acid, Silk Amino Acid, Colloidal Oatmeal, Yogurt, Tussah Silk, Slippery Elm, Marshmallow Root extract.
