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A refreshing and beautiful Cuban classic made with white rum, fresh lime, and young mint. This simple recipe from Jamie Oliver is perfect for any occasion, balancing sweetness, citrus, and minty coolness.
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Muddle lime wedges, mint, and sugar gently in a highball glass. → Add 50ml of white rum and fill the glass three-quarters full with crushed ice. → Top with a splash of soda water and stir gently to combine. → Top up with more crushed ice and garnish with a fresh mint sprig.
Muddle lime wedges, mint, and sugar gently in a highball glass. → Add 50ml of white rum and fill the glass three-quarters full with crushed ice. → Top with a splash of soda water and stir gently to combine. → Top up with more crushed ice and garnish with a fresh mint sprig.
A refreshing and beautiful Cuban classic made with white rum, fresh lime, and young mint. This simple recipe from Jamie Oliver is perfect for any occasion, balancing sweetness, citrus, and minty coolness.
First, prepare the lime. Roll it on the counter to loosen the oils, then cut off the ends. Slice about a centimeter thick piece and cut it into four wedges. Place these in a sturdy highball glass.
Take 7-8 young, smaller mint leaves. Place them in the palm of your hand and give them a 'spank' with your other hand to release the aroma, then add them to the glass.
Add one level dessert spoon of sugar to the glass.
Using a muddler or the end of a rolling pin/whisk, gently muddle the lime, mint, and sugar together about 8 times. The goal is to press the juice out of the lime, not to shred the mint.
Pour in 50ml of white rum.
Rolling the lime on a surface before cutting helps to release more juice and essential oils from the skin.
'Spanking' the mint (clapping it between your hands) is a great technique to release its fragrance without bruising it, which can lead to a bitter taste.
You can adjust the sweetness to your liking. If the drink is too sour, feel free to add a little more sugar.
For a creative twist, try making this cocktail with different herbs like lemon thyme or even basil.
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