It looks like we're getting some sunshine to make up for a drizzly bank holiday last weekend. So get that barbecue out and impress your guests with these Jam Mojitos, which can be made in strawberry, raspberry or blackcurrant flavour, courtesy of The Jam Tree, 541 King’s Road.
You’ll need a 16oz glass with a heavy base, a bar spoon and a cocktail muddler.
INGREDIENTS
10-12 large leaves of fresh mint
25ml freshly squeezed lime juice
10ml sirop de gomme (Sugar syrup)
15ml Briottet crème a la fraises des bois (strawberry), crème de framboise (raspberry) or creme de cassis (blackcurrant)
50ml of Bacardi Gold
50ml of soda water
Strawberry, raspberry or blackcurrant jam
12 oz of crushed ice
1 fresh strawberry, 3 fresh raspberries or 3 fresh blackberries to garnish
First you need to prepare the jam so that it mixes well into the drink. Blend the jam until it is smooth, then put it to one side.
Take your glass and put the mint leaves in. Muddle the leaves by tapping them firmly about 20 times with the muddler – you are merely extracting the mint oil from the leaves and tapping the leaves a few times will facilitate this.
Then add the lime juice, syrup de gomme, Briottet liqueur, the puréed jam and Bacardi Gold. Add the crushed ice and mix with the bar spoon. Ensure that all the contents at the bottom are well and truly mixed throughout the drink.
Add a dash of soda water. Now add two straws and then top up the crushed ice to make a pyramid effect and place the corresponding garnish on the top of the drink next to the straw.
Your Jam Mojito is now ready - enjoy!
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