Cocktail Friday: Pink Mojito
This pretty in pink Mojito is perfect for Spring! Garnish with mint leaves and raspberries.
Lucy Parissi | Supergolden Bakes
mint leaves plus extra sprigs to decorate
cut into wedges
simple syrup (I used Monin)
| 1oz white rum
for a stronger cocktail, double the rum
tonic water to top up
or use soda water
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.