A shot of cold espresso shaken through the standard Mojito.
Why you are pouring this tonight
The Cuban Breakfast Mojito is what the rest of us call a brunch cocktail. Mojito with cold-brewed coffee in place of some of the rum. Mint, lime, simple syrup, white rum, cold-brewed coffee, soda, ice. Caffeinated, refreshing, the cocktail to make on a Saturday morning when last night was somebody else’s idea.
Cold-brew coffee, not espresso. Made the night before in a 1:8 coffee-to-water ratio (Single Origin or any decent specialty roaster), strained, bottled. Use Plantation 3 Stars or Havana Club 3 for the rum. Bruise the mint, don’t pulverise. Build in a tall highball: muddle mint with lime and syrup, fill with crushed ice, pour rum and cold-brew, top with soda. Pair with eggs benedict, fried plantains, a long shower beforehand.
What changes from the Mojito
A 30ml shot of cold espresso added to the shaker.
What to pour it alongside
Late Saturday brunch. Chorizo and eggs. Anything where coffee and rum can both fit.
The recipe
Ingredients
Method
- Muddle mint with lime juice and syrup in a shaker.
- Add rum, espresso and ice. Shake briefly.
- Strain into a highball filled with ice. Top with soda. Garnish with mint.
Nutrition
Want the classic? Our Mojito recipe is here.
You might also like
Cocktail
Rye Honey Flip
Why you are pouring this tonight The Rye Honey Flip is the old-school flip, which means whole egg, not just the white. Rye, honey syrup, whole egg, nutmeg…
Read the recipe →
Cocktail
Fig & Honey Old Fashioned
Autumn Old Fashioned. Why you are pouring this tonight The Fig and Honey Old Fashioned is the Old Fashioned for the four weeks of autumn when fresh figs…
Read the recipe →
Cocktail
Honey Tequila Sour
The Whisky Sour template with reposado tequila and honey syrup. Why you are pouring this tonight I'd like to say this drink came from a bartender on Calle…
Read the recipe →
Cocktail
Honey French 75
The French 75 with honey syrup in place of simple. Why you are pouring this tonight The Honey French 75 is the French 75 with honey syrup in…
Read the recipe →