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The Classic Mojito

Coconut Mojito

Cinnamon Caipirinha

We debuted this recipe last week and immediately fell in love. We are always splashing orange blossom water in whatever feels right, and this combination was incredible. Usually we are sticklers for real organic cane sugar to be used in our mojitos, but the honey and orange blossom together are fabulous. There is no exact recipe that we follow, so these are the guidelines:

Use a scotch glass or other sort of tumbler.

Pour 1 to 1 1/2 ounces of rum (we use brown rum in our mojitos), such as Flor de Cana, into the tumbler.

Add 1 ounce Honey Syrup (see below) and stir.

Use 2 limes or 3-4 key limes (rinse them well under hot water), and juice them all you can into the glass. Toss in the rinds. Mash with the back of a spoon or another utensil to release the oils from the skins.

Add a splash (about 1 T) orange blossom water and stir everything together.

Add ice and top off with sparkling water. Stir once more and serve with a few torn mint leaves.

Makes 1 glass.

To make the Honey Syrup: heat up about 1/2 cup of honey in a small saucepan with 1/4 cup water. Stir over low heat and simmer slightly for about 3-5 minutes. Remove from heat and cool to room temperature. This just makes the honey more liquid and able to dissolve into the drink.