RECIPE

Mojadita

Marisa Chafetz / Supercall

If you’re a fan of minty, effervescent Mojitos and are ready to branch out from the traditional white rum, then it’s time for you to meet the Mojadita. Made with muddled mint, simple syrup, fresh lime juice, spritzy soda water, and pisco—an unaged Peruvian (or sometimes Chilean) grape brandy—instead of white rum, it is a slightly drier, more sophisticated cocktail with much more of a boozy bite. The sharp, grassy pisco lightens up the Cuban cocktail, giving it a crisp, refreshing edge. But, thanks to the classic combo of mint, sugar and lime, the Mojadita still retains its gulpability. When making the cocktail, opt for a pisco that is dry, floral and fruit-forward, like Pisco Portón, La Diablada or 1615 Mosto Verde Quebranta Pisco.

FLAVOR PROFILE
Dry
STRENGTH

INGREDIENTS

INSTRUCTIONS

Step one

In a shaker tin, muddle the mint leaves and simple syrup.

Step two

Add the pisco and lime juice, and shake with ice.

Step three

Strain into a Collins glass using a Hawthorne strainer.

Step four

Add crushed-ice and top with soda water.

Step five

Garnish with a bountiful mint sprig.

Contributed by Supercall

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