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Step 1 - Prepare the base mix - Pour the mint syrup, lime juice and rum into a cocktail shaker - Add a handful of crushed ice - And shake. Step 2 - Pour into the glass - Fill a tall glass with crushed ice - Pour the mix into the glass - Add the mint leaves and lime piece on top. Step 3 - Finish the mojito - Pour in the soda.
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Step 1. Muddle simple syrup and 2 mint sprigs in a cocktail shaker. Add rum and lime juice. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
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Muddle the Mint - Lightly muddle the mint and simple syrup in a cocktail shaker or tall pint glass. Lightly press and turn the muddler into the mixture, about 3 to 4 times. Do not bruise the leaves or vigorously muddle, or the mint will taste bitter. Mix the Drink - Add the rum, lime juice, and about ยฝ cup of ice.
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Instructions. Lightly muddle the mint in the bottom of a cocktail shaker until aromatic. Add the rum, lime juice, simple syrup, a handful of ice and shake. Strain into a glass filled with ice. Top with a splash of club soda and garnish with lime slices and more mint.
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Use a muddler to grind the mint and sugar together. Place a handful of ice in the serving glasses and prep the garnishes. Pour the simple syrup, white rum, club soda, lime juice, and ice into the shaker. Gently swirl or shake the cocktail shaker to combine the ingredients. Pour the mixed cocktail into the prepared glasses, and garnish with.
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Instructions. To make the Easy Mint Mojito Syrup combine the sugar and the water in a small saucepan over a medium heat. Stir or whisk until the liquid has heated and all of the sugar has dissolved, and remove from the heat. Stir in the mint leaves, and leave to infuse for 15 minutes. Don't be tempted to leave the mixture for longer, as the.
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The mojito is a classic highball cocktail of Cuban origins featuring the five elements associated with "punch" -- i.e., a spirit, a sour, a spice, sugar, and water. Today, a great many mojitos are.
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Lightly muddle the mint with the simple syrup in a shaker. Add the rum, lime juice and ice, and give it a brief shake, then strain into a highball glass over fresh ice. Alternatively, you can use pebble ice instead and gently swizzle it all together. Top with the club soda. Garnish with a mint sprig and lime wheel.
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1. Make the simple syrup. Add all ingredients to a medium sized sauce pan and bring to a simmer. Cover and let simmer for about 10 minutes. (It's important to keep the lid on or too much of the water will dissolve ). 2. Cool the syrup. transfer the contents to a small glass jar and place in the refrigerator to cool. 3.
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Step 1 In a Collins glass, combine mint, rum, lime juice, and simple syrup. Gently muddle mint until wilted, 15 to 20 seconds; do not break the leaves. Step 2 Fill glass with ice and top off with.
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Cook until sugar dissolves. Takes about 1-2 minutes to dissolve. Take off of heat and allow to cool. Meanwhile, add mint and lime in a small pitcher or large glass. Muddle together for about a minute until all of the juice is squeezed out of the lime and the oils have released from the mint.
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Instructions. In a cocktail shaker, add the rum, lime juice, simple syrup, and mint leaves. Muddle (smash) the mint leaves well. Add ice and shake the cocktail, then strain into a tall glass such as a Collins or Highball glass. Add ice and top off with the club soda. Garnish with a mint sprig.
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For a Single Mojito: Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the simple syrup, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice.
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Instructions. Combine all ingredients in a small saucepan. Smash the mint with a spoon against the side of the pot to release the oils. Bring to a simmer; continue to simmer for 5 minutes. Remove from the heat. Remove the mint leaves (strainer or other) and pour syrup into a glass container. Refrigerate and use!
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Remove the mint from the ice bath and pat it dry with paper towels. Pick the leaves from the stems. In a blender, combine the picked leaves with the simple syrup for 1 minute, and strain through a mesh strainer. Bottle and refrigerate. This recipe makes about 12 oz of mint syrup, which will keep for about 1 month. PIN IT.
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2. Cool the Syrup. Transfer the contents to a small glass jar and place in the refrigerator to cool. 3. Rim each glass with a sugar mixture. Combine the sugar, flaky sea salt, and lime zest on a plate. Rim both glasses with a lime wedge, then coat the rim with the sugar mixture and fill with crushed ice. 4.
