Daniel Orr's delicious version of the Cuban mojito is made with Kentucky bourbon instead of rum.Plus: Ultimate Cocktail Guide

Daniel Orr
July 2004

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Recipe Summary

total:
25 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The sugar syrup can be refrigerated for up to 5 days.

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