English Mojito

50ml Bombay Sapphire
25ml Fresh Lemon juice
25ml Simple syrup
10 mint leaves

Muddle mint gently in a small boston can, add other ingredients and crushed ice and swizzle until the outside begins to frost. Garnish with two mint sprigs

Created in 2006 for the launch of Coco in Verbier as a response to the inability to get good limes in the Alps. This drink was served singly or as part of a chalice serve of four individual drinks

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