© Lucas Allen
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Serves : Makes 4 drinks

For his deconstructed, gin-spiked Mojito, Ryan Maybee tops the drink with a minty, limey foam. “The key to a good foam is to use a stabilizer such as egg whites and to keep the canister chilled,” he says. Maybee flavors the cocktail with hibiscus-rose bitters (available at absmebybitteringco.com), but in a pinch, Peychaud’s bitters will do. Slideshow: More Terrific Mojitos

How to Make It

Step

In a pint glass, lightly muddle 16 mint leaves with the Simple Syrup. Add the rum, gin, bitters and ice and stir well. http://www.foodandwine.com/articles/cocktail-basics-techniques#doublestr... title="Cocktail Technique: Fine-straining">Fine strain into 4 chilled coupes and top with the Citrus-Mint Foam. Garnish each drink with a mint leaf.

Notes

Citrus-Mint Foam In the canister of a cream whipper (see Note), combine 1 ounce orange curaçao, 3 ounces simple syrup, 2 ounces fresh lime juice, 1 large egg white and 4 mint leaves. Seal the canister, shake hard and charge twice according to the manufacturer’s directions, using 1 or 2 nitrous oxide chargers; shake well between charges. Refrigerate for 1 hour. Shake before using. Makes enough foam for 4 drinks.

Cream whippers and nitrous oxide chargers are sold at kitchenware shops and surlatable.com.

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