EL MOJITO DE SOCHATTI CHOCOLATE
Join the party with SoChatti take on the Mojito! This refreshing cocktail is capped off with just the right amount of dark chocolate to give it a whole new experience while remaining true to its origins.
1½ ounces spiced rum
1 ounce SoChatti chocolate
2 mint sprigs (use 7 mint leaves from 1 sprig, and leave 1 sprig intact as a garnish)
Juice of 1 lime, to taste (reserve 1/8-inch lime for a garnish wheel)
½ ounce demerara syrup
Soda water, as needed
Step 1. Combine the rum and SoChatti to a shaker tin and briskly stir until the SoChatti is completely emulsified.
Step 2. Add the 7 mint leaves to the shaker tin and lightly muddle.
Step 3. Fill the shaker tin halfway full with crushed ice. Add lime juice, to taste, and demerara syrup. Shake until the tin develops a light layer of frost on the outside wall.
Step 4. Strain your cocktail into a highball or Collins glass over ice. Top off the cocktail with soda water, and give a quick stir.
Step 5. Garnish with the lime wheel and sprig of mint.
*Pro tip: When muddling mint, do not to overdo it or you will end up with little flakes of mint torn up and floating in your cocktail. Feel free to layer your cocktail with the lime husks or more mint leaves. Should you add more mint leaves, first hold them in one palm and clap once; this will lightly bruise them enough to let their oils express themselves in your cocktail.