The Mojito is one of our favorite summertime sippers—no matter how much bartenders may hate making it. And when the temperature starts to rise, we can be found nursing a few rounds of this frozen version from nautical, tiki-themed New York bar The Rusty Knot. Not only is it the perfect amount of refreshing, but it somehow manages to improve upon the classic version. The secret? According to general manager Victor Everitt, the bar likes to give the drink a little extra zing by adding a few dashes of Peychaud’s and Angostura bitters to its sour mix.
2 oz gold rum
2 oz Sour Mix
1 oz Simple Syrup
5 dashes Angostura Bitters
8 to 10 mint
2 cups ice
- Add all ingredients to a blender.
- Blend until smooth and pour into a highball glass.
.5 Cup Simple Syrup
.25 Cup lemon juice
.25 Cup lime juice
- Combine all ingredients and let sit, refrigerated, overnight.
1 Cup White sugar
1 Cup Water
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.