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.
- 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.
Forget rum. The next time you’re craving a cola cocktail, reach for a bottle of pisco and mix up a Piscola instead of a Cuba Libre. Made with pisco (unaged grape brandy from either Peru or Chile) and cola, the Piscola is the perfect Highball for those who claim to hate rum—and want something more interesting than a Vodka and Coke. Also known as...