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Love a Mojito? This one’s giving Christmas and dessert.
About the cocktail
When it comes to cocktails, we fully respect the classics, but we’re all about giving the tried-and-tested recipes a little zhuzh, too. And we think there’s no better time to do that than Christmas. Even more so when it brings together two of our fave things – the Mojito and the pavlova. This is Christmas in a glass. The Pavlova Mojito is fruity and refreshing – a brilliant drink on its own as a delightful sipper on arrival, or you could double down and serve this up next to dessert. In fact, it would work a treat with – you guessed it – pavlova. Super vibrant and summery, the Pavlova Mojito is a cinch to make – just white rum, lime juice, sugar syrup and soda water, mixed together with whatever fruit you have lying around, particularly if you’ve just made a pav. Think of it as your usual Mojito but with a Chrissy spin. This is one fun and bubbly drink that’s not too sweet and sure to impress this season.
Ingredients
45mL white rum 25mL fresh lime 15mL sugar syrup 2 raspberries 1 strawberry 30mL soda water 1 fresh passionfruit or tinned pulp Garnish: mint sprig, raspberry and pinch of icing sugar
Method
Add rum, lime, sugar syrup, raspberries and strawberry to a highball glass Muddle well so berries are fully pulverised Half fill your glass with crushed ice, and churn to chill and dilute the mix Add soda water to almost the top, give it a gentle stir, add a bit more crushed ice, then add a straw and layer the passionfruit pulp on top Finish with a crown of crushed ice, and garnish with the mint sprig and raspberry, and sprinkle icing sugar on top
Dan’s top tips
There’s a little muddling involved in this recipe, which is easy enough to do in the glass. But if you’re expecting a load of guests and don’t want to get stuck muddling in the kitchen the whole time, prep ahead and blitz whatever berries or fruit you plan to use in bulk. That way, it’s just a case of dropping the mix into the glass on the day, adding the rum, lime juice, sugar syrup and ice, and stirring well to combine the lot before topping with soda. You’ll be so glad you did. Don’t be afraid to improvise here, either. Just like pavlova, the dessert, this is a recipe you can make your own. Here, we’ve used strawberries, raspberries and passionfruit, but you can easily sub these out for other peak-season fruits, such as mango, peach and other stone fruits. Or mix and match each time you make it to figure out which combo you like best.
