Mojito Recipe

Following on from Dean Railton's fantastic Sage and Onion Gibson recipe which won Yorkshire's inaugural Best Cocktail competition on August 1st, Chef Jason Rowe has come up with a really interesting twist on the traditional Mojito.
Jason owns the popular restaurant Dine on the Rowe in Beverley, makes some excellent brownies and was also one of the chefs who contributed to our demonstrations at Harrogate Flower Show in April. You can see him working in the kitchen on our You Tube page.
Mojitos are a particular favourite of mine since I did a charity cycle ride across Cuba in 2008 with a few chums. But it did mean that I do appreciate a really well made one. So I am delighted that Jason has pulled off such a cracking recipe using our Lime, Black Pepper and Lavender Vinegar Dressing.
Try it at home and let us know how you get on.

Womersley Mojito

 

50ml Gomme Syrup

25ml Lime, Black Pepper & Lavender Vinegar Dressing

Crushed Ice

Soda Water, to serve

50ml Doorley's White Rum

Lime Slices to serve

Lavender sprig

Black Pepper for the rim of the glass

Method

In a cocktail shaker, add the syrup, Womersley Vinegar, ice and rum. Stir or shake thoroughly.

Take a slim jim glass and lime the edge of the glass; dip in crushed black pepper.

Pour the contents of the shaker, including the ice, into the glass.

Decoratewith a slice of lime and a sprig of lavender if available.

Enjoy