Ingredient and Portion
Perrier Mojito Cube
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The idea is to present a well known classic, the Mojito, in a fun, deconstructed way.
Novice
5 mins
Ingredients
150 ml of white rum
60 ml of sugar cane syrup
2 drops of essential lemon oil
2 sprigs of fresh mint
2g of agar agar
120 ml of cold PERRIER
EQUIPMENT
Serving glass (Large Martini Urban Bar recommended)
150 ml of white rum
60 ml of sugar cane syrup
2 drops of essential lemon oil
2 sprigs of fresh mint
2g of agar agar
120 ml of cold PERRIER
EQUIPMENT
Serving glass (Large Martini Urban Bar recommended)
Method
Making the Mojito Cubes:
1. Pour rum, sugar cane syrup, the essential oil and the mint leaves into a blender.
2. Blend until liquid, then strain.
3. Add the agar and keep in a cool place for a few hours.
4. When the jelly has formed, cut into big cubes.
To Serve:
1. Place the Mojito cubes on a cocktail stick in the serving glass.
2. Add 120ml of PERRIER.
1. Pour rum, sugar cane syrup, the essential oil and the mint leaves into a blender.
2. Blend until liquid, then strain.
3. Add the agar and keep in a cool place for a few hours.
4. When the jelly has formed, cut into big cubes.
To Serve:
1. Place the Mojito cubes on a cocktail stick in the serving glass.
2. Add 120ml of PERRIER.
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