The Inverted Mojito

---

If you're looking for a refreshing cocktail with a twist, try the Inverted Mojito. This innovative take on the classic Mojito features a green crown of Mint Foam that adds a delightful herbal touch to the effervescent drink. Perfect for finishing the summer in style!

• 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

1. Mix Ingredients: In a bowl, combine the rum, sherry, simple syrup, clarified lime super juice, and coconut water.
2. Charge and Chill: Pour the mixture into a chilled soda siphon. Charge it with a single CO2 cartridge, shake well, and place in the fridge or freezer to chill.
3. Serve: When ready to serve, release the pressure from the siphon. Pour the cocktail over a clear ice spear in a highball glass.
4. Top and Garnish: Top the cocktail with Mint Foam and sprinkle matcha green tea powder over the top.

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

• 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

1. Prepare the Mint: Blanch the mint in boiling water for 15 seconds, then plunge into an ice bath for about a minute. Dry the mint leaves with a kitchen towel.
2. 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.
3. 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.
4. 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.
5. Combine: Add the blended mixture to the bowl with the methylcellulose mixture, whisking until fully incorporated. Pour into an iSi siphon and charge 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!