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Cocktail Friday: Pink Mojito
This pretty in pink Mojito is perfect for Spring! Garnish with mint leaves and raspberries.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Servings:
1
Author:
Lucy Parissi | Supergolden Bakes
Ingredients
6
mint leaves plus extra sprigs to decorate
1/2
lime
cut into wedges
2
tsp
sugar
simple syrup (I used Monin)
3
raspberries
30
ml
| 1oz white rum
for a stronger cocktail, double the rum
1
tbsp
cherry brandy
or Chambord
tonic water to top up
or use soda water
Instructions
Muddle the mint leaves, lime wedges, raspberries and sugar syrup in a highball glass – try to extract as much juice and flavour as possible.
Add plenty of ice – crushed preferably. Pour the rum and cherry brandy over the ice and stir well.
Top up with tonic water, decorate with a mint sprig and serve.