Blog post

Blackcurrant Mojito

May 11, 2020

I’ve been experimenting for the #belightinspired challenge on Instagram and came up with this Blackcurrant Mojito recipe. You can also try a raspberry Mojito by swapping the cassis for framboise!

Be Light Inspired Drinks

The challenge runs from 11th to 17th of May and the goal is to shoot any drink – cocktail, wine, tea, lemonade – and experiment with light! It’s a really fun way to study and explore light and a good excuse to celebrate your new skills with a glass of something delicious.

British Cassis

In this recipe I use British Cassis, a beautiful liqueur which is crafted with blackcurrants grown in the fields of the White Heron farm in Herefordshire. It is rich and full bodied, fermented naturally with champagne yeast, blended with vodka to fortify and intense with fruity flavours. It’s not a liqueur I get to use often, but with lockdown I had to rummage in our drinks cabinet to see what we had!

INGREDIENTS

Handful Fresh Mint Leaves
25ml Lime Juice
25ml Rum
25ml British Cassis
200ml Soda or Tonic Water
Crushed Ice

METHOD

  1. Lightly muddle the mint leaves and lime juice at the bottom of a cocktail shaker.
  2. Add crushed ice to half fill the shaker. Pour over the rum and cassis and shake lightly.
  3. In a glass, add crushed ice. Strain over the cassis mix into the glass and slowly top up with soda or tonic water. This will give you the beautiful separation.
  4. Garnish and enjoy!

Much love,

Nat

P.S. Don’t forget to share you photos using #TPTRecipes over on Instagram or Contact Me if you have any questions!

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