Cocktails & serving · The home kitchen
Orange Blossom Mojito
Orange blossom and rose water bring a floral accent to the familiar combination of rum, mint and lime. This home version uses the Beiruty menu’s ingredient list as its starting point, with deliberately restrained flower waters so the drink still tastes fresh. Mix the floral syrup directly in the glass, then press the mint lightly rather than grinding it into fragments. A generous measure of cold soda creates a long, sparkling finish. Build the cocktail just before serving, because both its bubbles and its fresh mint aroma fade as it stands.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Orange Blossom Mojito recipe
- Serves
- 1
- Prep
- 7 min
- Cook
- 0 min
- Rest / chill
- 5 min
- Total
- 12 min
Ingredients
- 45 ml Bacardi white rum
- 25 ml fresh lime juice
- 15 ml simple syrup (1:1 sugar and water by weight)
- 1/8 tsp food-grade orange blossom water
- 2 drops food-grade rose water
- 8 fresh mint leaves
- 75 ml chilled club soda
- 150 g ice cubes
- 1 mint sprig, to garnish
- For homemade simple syrup: 20 g granulated sugar and 20 ml warm water (makes about 30 ml; measure only the syrup quantity listed above)
Method
If making the syrup, stir 20 g sugar into 20 ml warm water until completely dissolved. Cool for 5 minutes, then measure the quantity specified in the ingredients; reserve the unused syrup separately. Ready-made 1:1 simple syrup can be used instead.
Combine the syrup, orange blossom water, rose water and lime juice in a tall glass.
Add the mint leaves and press gently twice with the back of a spoon, without shredding them.
Pour in the rum, add the ice and stir to lift the mint through the glass.
Top with the cold soda, give one gentle stir and finish with the mint sprig.
Make it your own.
- Flower waters vary in strength; measure with a small spoon rather than pouring from the bottle.
- Add soda last to preserve its carbonation.