Reverse Mojito

Reverse Mojito

The national drink of Cuba, the Mojito hit Havana bars in the late 1920s. White rum, sugar, mint, lime, and soda water are served long, tall, and crushable. Like many cocktails, the Mojito is rumored to have started life as a remedy for illness, specifically for whatever ailed the sea-bound sailor. The spirit at that time would have been a crude form of rum, so sugar and mint were added to make it more palatable. Lime juice was added for scurvy-preventing Vitamin C. Of course Makrut Limepop is a natural add-in to this delicious highball with its tropical aromas. We also add a dash of angostura bitters on the top as a nod to the old Cuban cocktail. We promise you'll be drinking these all summer long!


1.5 oz Makrut Limepop
1 oz white rum
.75 oz lime juice
.5 oz simple syrup
brown sugar cube
handful of mint leaves
Angostura bitters


    Muddle sugar cube, simple syrup, and mint leaves in a glass.
    Add Makrut Limepop, lime juice, and rum.
    Fill glass two-thirds of the way up with pebble ice.
    Add straw and stir 1-2 times. Add more ice and garnish with 2-3 dashes of Angostura bitters and a bushy bouquet of mint.

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