At Soma in London, the cocktail menu features a riff on the classic Mojito called the Menta, in which dilution is added via mint-infused water, while a mint cordial boosts the drink’s minty character, and the whole thing gets carbonated in an iSi whipped cream dispenser.
Angelos Bafas, Soma | London
- 1 1/2 ounces rhum agricole
- 1/2 ounce mint cordial (see Editor's Note)
- 2 1/2 ounces mint-infused water (see Editor's Note)
- 1 ounce filtered water
- 2 grams sugar
- 2 grams citric acid
- 1 gram vanilla sugar
Garnish: lime wedge, lime peel or fresh mint sprig
- Add all the ingredients to a mixing glass. Stir to dissolve the solids into the liquids, then refrigerate for 30 minutes (or keep in the freezer for 10 to 15 minutes).
- Pour the blend into the iSi whipper and charge with one CO2 cartridge. De-gas by pressing the trigger valve, then charge again with one more CO2 cartridge. Shake vigorously, then store in the fridge for a couple of hours.
- De-gas again, then unscrew the top before pouring over ice in a highball glass. Garnish with a lime wedge, lime peel or fresh mint sprig.
Mix 20 grams fresh mint into 500 grams water, and let steep for up to 24 hours. After infusing the mint tea, discard the leaves, then stir to dissolve 200 grams sugar and 2 grams citric acid powder. Store for up to 2 weeks.
Infuse 500 grams water with 10 grams fresh mint for 18 hours in the fridge. Strain the mint and bottle the water.