May
Easy
2 prs.
20 min.
Water mint mojito
- 2 tablespoons fresh lime juice
- 2 tablespoons cane sugar
- 12 leaves of water mint
- 600 ml white rum
- 300 ml club soda
- 250 g crushed ice cubes
- Put sugar and lime juice in a glass, and stir until the sugar is dissolved.
- Fill the glass with crushed ice.
- Take a couple of mint leaves, and rub on the edge of the glass.
- Tear the mint leaves into smaller pieces, and put them in the glass.
- Add rum and club soda, and stir for 15 seconds.
- Add the mint stalks.
- Finish the drink by adding the mint flowers as embellishment.
Tips
This recipe is for one drink. If you to make more, it is good idea to mix the ingredients in a pitcher with ice, and pour into glasses filled with ice cubes.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
