Mojito Caballito

MOJITO CABALLITO

• 1½ oz. / 45 ml. light rum

• ½ oz. / 15 ml. dry vermouth

• ¾ oz. / 22.5 ml. fresh lime juice

• ¾ oz. / 22.5 ml. simple syrup

• 6–8 mint leaves

• 4–5 oz. / 120–150 ml. soda water to top

• Angostura bitters to float

METHOD
add mint to glass / lightly muddle and press mint along sides of glass to release oils / add remaining ingredients / fill ⅔ with crushed or pebble ice / swizzle to mix / add soda water / float bitters / top with more ice / garnish with mint bouquet

ABOUT
This mojito is from Fairweather in San Diego. I found it appropriate to reshake and post as we head out today to San Diego for a few nights. The addition of dry vermouth mellows it out and the bitters are reminiscent of a Queen’s Park Swizzle. Cheers y’all!