The Drake's Return

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, but in a pinch, Peychaud’s bitters will do.

  • Servings: Makes 4 drinks

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  • 20 mint leaves
  • 2 teaspoons Simple Syrup
  • 6 ounces aged rum, preferably Ron Zacapa 23
  • 3 ounces gin, preferably Tanqueray Rangpur
  • 8 dashes of hibiscus-rose bitters
  • Ice
  • Citrus-Mint Foam (see Note)

How to make this recipe

  1. In a pint glass, lightly muddle 16 mint leaves with the Simple Syrup. Add the rum, gin, bitters and ice and stir well. <a href=" title="Cocktail Technique: Fine-straining">Fine strain</a> into 4 chilled coupes and top with the Citrus-Mint Foam. Garnish each drink with a mint leaf.


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

Photo © Lucas Allen Published May 2012

490078 recipes/the-drakes-return-cocktails-2012 2013-12-06T23:53:55+00:00 summer|barbecue-cookout|cocktail-party|caribbean|cocktails|4 may-2012 recipes,the-drakes-return-cocktails-2012 490078

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