We’ve been working with local mixologist Owen Williams (find him on Instagram @my_cocktail_bible) to develop some serves for our Signature Style gin: Spiced Gin Mojito is first on the list!
The classic mojito. Always a winner – sharp lime, fresh mint, and toasted sugar notes from the rum, it’s no wonder it’s become a staple of the cocktail menu. Updating this by switching out the rum and replacing it with gin seems an obvious step to us – we love a rum, but there’s something about gin, especially our Signature Style, that lends itself to this sort of twist on a classic. The juniper brings added depth to the flavours of the drink, and interesting botanical profiles lend themselves to experimentation, bringing a refreshing complexity to the drink.
As the days lengthen and the temperature warms up, we may not be able to get to Cuba, but we can mix up a spiced gin mojito or two, enjoying our Signature Style. And the Welsh coast can be a pretty spectacular place to enjoy a cocktail or two…
Spiced Gin Mojito – serves 1
RECIPE
▪️In The Welsh Wind Signature Style Gin – 50ml
▪️Whole Lime
▪️Cinnamon Syrup* – 12.5ml
▪️Mint – 6 Leaves
▪️Aromatic Bitters – 2 Dashes
▪️Mint Sprig Garnish
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Roll the lime, cut into 8 pieces, add to your glass and muddle.
Clap the mint leaves between your hands to release the flavour, then add to your glass.
Pour in the gin, syrup and bitters then fill with crushed ice.
Pull the cocktail through with a barspoon to mix and garnish with a mint sprig.
*Cinnamon syrup is available to buy, or you can make your own by adding cinnamon sticks to a simple sugar syrup before creating your gin mojito. Make your sugar syrup by gently heating equal amounts of sugar and water in a small pan on the stove. Bring to the boil, then add cinnamon sticks – for 1 cup of water and 1 cup of sugar, use 4 cinnamon sticks – and then reduce the heat and simmer for 15 minutes, stirring occasionally. Remove from the heat, and then when the syrup is cool, strain it into an airtight bottle, seal and keep in the fridge until you need it.