Chef notes
Easter brunch is the perfect setting to celebrate spring. Outside, the trees and flowers are blooming and inside, a late morning buffet of Easter sweet bread, deviled eggs and pineapple-studded ham calls for a refreshing cocktail to sip. With all of the candy and chocolate bunnies in the mix, a lighter mojito such as this sparkling cucumber variation rises to the occasion.
Typically, a mojito calls for more simple syrup than we're using here and we cut the rum just by a smidge since this is for a day drink, making this cocktail perfect for brunch.
Ingredients
- ½ ounce simple syrup
- 4 mint leaves
- 1 lengthwise slice of cucumber
- 1 ounce lime juice
- 1 ½ ounces white or silver rum, like Bacardi
- 3- 4 ounces club soda or sparkling mineral water
- 1 sprig mint for garnish
Preparation
In a tall glass, muddle the 4 mint leaves with the simple syrup. Place the cucumber slice in the glass.
Fill the glass with crushed ice. Add the lime juice, rum and club soda. Stir to combine. Garnish with a sprig of mint.
