Bergamot mojito!!! Beautifully fragrant mojito made with bergamot and fresh mint. Traditional cocktail with a bit of a modern twist, green appearance makes it perfect for the St Patrick’s Day!
As it’s St Patrick’s Day next week, it’s only fair we have a drink theme today! And it’s beautifully green, just to fully embrace the spirit of the day!
So here’s the thing… I’m not really a big drinker (any more). And long gone are the days, when I could easily have a bottle of wine for myself during an evening session in the local pub with friends.
OK, let’s re-phrase a little, I still can have a bottle of wine, but the torture of hangover the next day is unbearable. So I choose not to do it (too often). But this bergamot mojito is definitely worth the sacrifice…
Firstly, it’s made with bergamots. And if you are not familiar with bergamot, it’s a fragrant citrus fruit, in size similar to an orange, with a yellow colour, similar to a lemon. Earl Grey tea gets its specific flavour from bergamot. It’s one of my favourite aromas in the world! It brings me back to my ‘zen’ 🙂
Secondly, this mojito has a small spin to it. Rather than ‘muddling’ lime with sugar, lemon and mint in a glass, like you would with a classic mojito, the ingredients are being blend together and frozen for few hours. This creates ‘the granita’. Something similar to a slush puppy in texture. And it makes this bergamot mojito dangerously easy to drink. Raise your glasses!
Also, unlike a classic version, this recipe is using gold rum, rather than white rum. Personally, I think it goes well with either 😉
Lastly, if you want to add a bit more green colour to the appearance, throw a small pinch of spirulina powder or green food dye. I’ve used spirulina in mine. And I can assure everyone, you can’t taste it at all.
So bottoms up friends! And let’s celebrate the weekend and the beautiful, fresh, spring- infused air!
Remember to let me know if you tried any of my recipes! Leave me a comment below or tag me with your creations on social media #anna_banana_co
- 300 g golden caster sugar
- 30 fresh mint leaves (plus extra for garnish)
- 6 medium limes (juiced)
- 2 medium bergamots (juice and zest)
- 2 large Sorrento lemons (juiced)
- 150 ml golden rum
- In a medium saucepan, mix together sugar and 1 ltr of water, bring to the boil and cool down to room temperature.
- In a food processor, blend together mint, lime juice, bergamots zest and juice and lemon juice. Add sugar syrup and blend until combined. Pour into plastic container and freeze, stirring with a fork every 30 minutes until frozen.
- Scoop the granita into chilled glasses, garnish with lime, lemon skin/ peel and fresh mint.
Recipe adapted from BBC Good Food.