&thesea

Peter Altenburg | Copenhagen, Denmark

photo: Cory Smith
Mint Washing Mojito

The Mojito has rudely interrupted many a bar’s flow. One order of the classic minty drink tends to lead to another, until every patron in the place is calling for a summery highball that makes bartenders groan. Peter Altenburg found a better way: a riff on the Mojito he calls &thesea, batched with “mint-washed” rum and mint-infused Spanish vermouth. At the bar, the mix is pre-batched and force-carbonated; at home, this large-format recipe can be batched before serving with a topping of sparkling water.

Ingredients

Serving: 1

  • 500 milliliters mint-washed rum (see Editor’s Note)
  • 500 milliliters mint-washed rum (see Editor’s Note)
  • 300 milliliters mint-infused vermouth (see Editor’s Note)
  • 300 milliliters mint-infused vermouth (see Editor’s Note)
  • 100 milliliters malic acid solution (mix 2 grams malic acid powder with 100 milliliters water)
  • 100 milliliters malic acid solution (mix 2 grams malic acid powder with 100 milliliters water)
  • 100 milliliters elderflower syrup (see Editor’s Note)
  • 100 milliliters elderflower syrup (see Editor’s Note)
  • sparkling water, to top
  • sparkling water, to top

Garnish: fresh mint sprig

Directions
  1. In a container, combine the mint-washed rum, mint-infused vermouth, malic acid solution and elderflower syrup, then refrigerate until ready to serve.
  2. To serve, fill a highball glass with ice, preferably an ice pillar.
  3. Add 150 milliliters (approximately 5 ounces) of the cocktail to the glass and top with sparkling water. Briefly stir to incorporate.
  4. Bash a small sprig of mint in your hand and then garnish the drink.
Editor's Note

Mint-Washed Rum
200 grams superfine sugar
1 large bundle of mint, leaves and stems included
700 milliliters rum, preferably Veritas White

Create a mint oleo saccharum by muddling mint and sugar together, then let it sit, refrigerated, for 24 hours. Add rum and rest in the freezer for 24 hours. Strain out the solids.

Mint-Infused Vermouth
750 milliliters blanc vermouth, preferably Dolin Blanc or Sardino Blanco
100 fresh mint leaves (stems and stalks removed)

Briefly blitz the vermouth and mint in a blender, then refrigerate the combination for 1 hour. Strain out the solids, bottle the vermouth, then refrigerate.

Elderflower Syrup
25 grams fresh elderflowers
1 liter water
250 grams sugar

Rest the flowers in water for 48 hours, then strain out the solids. Heat the infusion to 80ºC (176°F) and stir in the sugar until dissolved. Cool the syrup and refrigerate.

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