Not old at all: this now world-famous cocktail was first mixed in 2002 – by Audrey Saunders, boss of New York’s Pegu Club, who is equally famous in the bar scene. Shortly after, the cocktail appeared in bars all over the world. The drink is seen as a more refined version of the popular long drink Mojito. It’s smooth and unbelievably fresh.
A luxurious, minty drink topped with our favourite, champagne!
In the video above, Malwin Hillier co-owner and bartender of the adorable Marmion Bar Frankfurt shows you how it’s done, and here comes the recipe to try on your own.
- 5 cl aged rum
- 2,5 cl fresh lime juice
- 1,5 cl simple syrup (2:1)
- 5 dashes of Angostura
- a few mint sprigs
- Champagne for topping up
chilled cocktail or champagne coupe
- Add rum, lime juice, syrup and 5 dashes of Angostura bitters to the shaker.
- Gently press the mint leaves and add them as well.
- Fill shaker with ice and then shake until it’s well chilled. Go!
- Strain into a chilled coupe or cocktail glass and add your favorite Champagne.