Mojito Infused Rum Recipe

Mojitos are a refreshing drink to enjoy on warm summer nights. They have a great combination of tart lime and refreshing mint and are normally served with some simple syrup and sparkling water over ice. The big downside to mojitos is trying to keep fresh ingredients on hand and having to muddle the drink each time. Using a mojito-infused rum removes the need for muddling and allows you to get by even if you don't have fresh mint readily available.

This infusion is great when served by itself over ice with a splash of club soda and some simple syrup.

Mojito infused rum whipping siphon

Modernist Tools, Ingredients, and Techniques Used

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Mojito Infused Rum Recipe

  • Published: December 01, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 30 Minutes

Mojito Infused Rum Ingredients

For the Mojito Infused Rum

3 limes
10 large mint leaves
1.5 cups white rum

Mojito Infused Rum Instructions

For the Mojito Infused Rum

Make sure the rum is at least room temperature or slightly warmer.

Lightly scrub the outside of the limes then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.

Put the lime zest into the whipping siphon with the mint. Pour the rum into the whipping siphon.

Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for a minute and a half longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.

Strain the rum and let sit for at least 5 minutes before using.

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All tags for this article: Alcohol, Alcohol Infusions, Infusions, Rum, Whipping Siphon, Whipping Siphon Infusions

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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