Daniel Orr's delicious version of the Cuban mojito is made with Kentucky bourbon instead of rum.
Plus: Ultimate Cocktail Guide
1 cup water
2/3 cup sugar
2 limes, cut into 8 wedges each, plus more wedges for garnish
24 mint sprigs, plus more for garnish
1 cup Rose's lime juice
3 cups bourbon
How to Make It
In a small saucepan, simmer the water and sugar, stirring, until the sugar is dissolved. Transfer the sugar syrup to a bowl and refrigerate until chilled.
In a large pitcher, combine the sugar syrup with the 16 lime wedges and the 24 mint sprigs. Using a wooden spoon, mash everything together. Strain the syrup into a clean pitcher.
Fill a large cocktail shaker with ice. Add half of the lime-mint syrup, 1/2 cup of Rose's lime juice and 1 1/2 cups of the bourbon and shake vigorously. Fill 4 highball glasses with ice cubes. Strain the limeade into the glasses and add a splash of seltzer to each drink. Garnish with a lime wedge and a mint sprig. Repeat with the remaining ingredients to make 4 more drinks.
The sugar syrup can be refrigerated for up to 5 days.
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