I love exotic drinks. Drinks with names that remind me of faraway places. Caipirinha, Pina Colada and Mojito. But to some I live in an exotic place, so why not serve a mojito with nordic blackcurrants?
I recently was in London where I ate and drank at the restaurant Wahaca. Their drinks were gorgeous, one of them a mysterious red coloured sweet and sour mojito. The red drink was an Hibiscus mojito.
I remember hibiscus vividly from my vacation in Guatemala a decade ago, drinking a refreshing and cold tea named Agua de Jamaica. In Mexico hibiscus is called Flor de Jamaica and the dried flowers is considered a delicacy and often found in markets. But there are few Mexican markets in Oslo, so I had to figure out something else. Why not make a Nordic mojito using blackcurrants and redcurrants? The result is quite similar in colour and taste.
If you have some leftover blackcurrant cordial (syrup) this is perfect. Second best is to muddle the blackcurrants with sugar. Cheers. Skål!
Nordic blackcurrant mojito (makes 1)
50 ml / 1,7 oz white rum, preferably Havana Club
1 tsp sugar
40 ml / 1,4 oz blackcurrant cordial (or a handful of blackcurrants muddled with 2 tbsp sugar)
1 sprig fresh mint leaves
1. Muddle the fresh mint leaves and the lime gently with the sugar to release their oils.
2. Pour over the blackcurrant cordial and the rum. Stir.
3. Add a handful of ice cubes and top with soda. Stir again. Garnish with a mint sprig.
Such a good drink needs an equally delicious companion, such as potato and beet chips.