Signature
Matthew Kelly/Supercall

Rum • Sour
Rusty Knot

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.

The Essentials

gold rum
Sour Mix
mint
Blender
The Details
Contributed by

Ingredients

2 oz gold rum
2 oz Sour Mix
1 oz Simple Syrup
5 dashes Angostura Bitters
8 to 10 mint
2 cups ice

Method

  • Add all ingredients to a blender.
  • Blend until smooth and pour into a highball glass.
  • Enjoy!
intermediate
Strength:
Sour Mix
Custom Ingredient

Ingredients

.5 Cup Simple Syrup
.25 Cup lemon juice
.25 Cup lime juice

Method

  • Combine all ingredients and let sit, refrigerated, overnight.
Simple Syrup
Custom Ingredient

Ingredients

1 Cup White sugar
1 Cup Water

Method

  • 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.