The Inverted Mojito

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If you're looking for a refreshing cocktail with a twist, the Inverted Mojito recipe is a must-try. This innovative take on the classic Mojito features a vibrant green crown of Mint Foam that adds a delightful herbal touch to this effervescent drink. It's perfect for finishing the summer in style and makes for an ideal choice when considering Birmingham mobile bar hire for your next event!

Ingredients

52.5mL (1.75oz) Diplomatico Planas rum

15mL (0.5oz) Tio Pepe Fino Sherry

22.5mL (0.75oz) simple syrup

22.5mL (0.75oz) clarified Lime Super Juice

105mL (3.5oz) unsweetened coconut water

1 CO2 Cartridge

Mint Foam

Matcha Powder

Instructions

Mix Ingredients: In a bowl, combine the rum, sherry, simple syrup, clarified lime super juice, and coconut water.

Charge and Chill: Pour the mixture into a chilled soda siphon. Charge it with a single CO2 cartridge, shake well, and place it in the fridge or freezer to chill.

Serve: When you're ready to serve, release the pressure from the siphon. Pour the cocktail over a clear ice spear in a highball glass. 

Top and Garnish: Finish off the cocktail with Mint Foam and sprinkle matcha green tea powder over the top.

Mint Foam Recipe

Add a unique touch to your cocktails with this Mint Foam. It's perfect for enhancing the flavour and presentation of your drinks, especially for Ice Bar Cocktails.

Ingredients

20g peppermint

20g lemon balm mint

500g cold, filtered water

0.5g xanthan gum

24g sugar

1.6g methylcellulose

20 drops 20% saline solution

1 nitrous oxide cartridge

Instructions

Prepare the Mint: Blanch the mint in boiling water for 15 seconds, then plunge it into an ice bath for about a minute. Dry the mint leaves with a kitchen towel.

Blend: Place the mint leaves in a blender, add the cold, filtered water, and blend on high speed for 30 seconds. Fine strain through a cloth filter.

Mix with Xanthan Gum and Sugar: Use 300g of the mint water in a blender, add the xanthan gum, sugar, and saline solution. Blend thoroughly until the sugar dissolves.

Dissolve Methylcellulose: Heat 100ml of the mint water separately. Before it starts boiling, add it to a medium bowl with the methylcellulose, whisking until dissolved.

Combine: Add the blended mixture to the bowl with the methylcellulose mixture, whisking until fully incorporated. Pour into an iSi siphon and charge it with a nitrous oxide cartridge. Shake well and chill in the fridge.

Enjoy your Mint Foam on desserts or in mint cocktails like the Southside or Whiskey Smash!