Austin Hartman’s Mojito

Austin Hartman, Paradise Lounge | Ridgewood, New York

A runner up in our recent blind tasting of Mojitos, Austin Harman’s recipe calls on a blend of three rums.


Serving: 1

  • 8 to 10 mint leaves
  • 1/2 ounce Rhum J.M Sirop de Canne
  • 3/4 ounce Don Q Cristal
  • 3/4 ounce Rhum Barbancourt white
  • 1/2 ounce Hamilton 86 Demerara rum
  • 1 ounce soda water

Garnish: mint

  1. Combine all ingredients except for soda water in a Collins glass and muddle heavily.
  2. Add soda water and pack the glass with crushed or cracked ice.
  3. Insert the straw and gently agitate the ingredients.
  4. Garnish with mint.