Honeybee Mojito

Bartender Austin Collins, The Loft Restaurant & Lounge, NYLO Hotel, Warwick We grow chocolate mint and spearmint here in our garden at NYLO. Every year we add a few new varieties to experiment with at the bar.
March 19, 2016

Ingredients

  • 1 lime cut into 4 wedges, reserving 1 for garnish
  • ½ ounce wildflower honey syrup*
  • 2 sprigs fresh mint
  • 1½ ounce cachaça (We like Boca Cachaça)
  • Soda water
  • 1 fresh mint sprig (for garnish)

Instructions

Muddle 3 lime wedges and honey syrup in a highball glass. Add mint and gently muddle. Add cachaça, ice and top with soda water. Garnish with lime wedge and mint sprig. Yields 1 cocktail.

* Combine 1 cup warm water and 1 cup local raw honey in a pitcher and stir to dissolve. Pour into a clean glass bottle and refrigerate up to 2 weeks.

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Ingredients

  • 1 lime cut into 4 wedges, reserving 1 for garnish
  • ½ ounce wildflower honey syrup*
  • 2 sprigs fresh mint
  • 1½ ounce cachaça (We like Boca Cachaça)
  • Soda water
  • 1 fresh mint sprig (for garnish)
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