Photo by Alex Krohn
Birch Mojito
by Gaby Mlynarczyk, Birch, Los Angeles
Ingredients
- 1 1/2 oz. Rhum Agricole (Such as JM or Clement)
- 1 oz. Floc de Gascogne
- 1 oz. Fresh Lime Juice
- 1/2 oz. Demerrera Simple Syrup
- 2 Dashes Angostura Bitters
- 6 Nasturtium Leaves, for Muddling
- 1 Pea Tendril
- Nasturtium Flower for Garnish
- Pea Tendril and Pea Half, for Garnish
Preparation
- Muddle nasturtium leaves with simple syrup for two seconds only or they will get bruised.
- Add remaining ingredients and shake with five ice cubes for five seconds.
- Dump into a chilled highball glass.
- Add more ice to fill glass, and top with soda water if needed.
- Garnish with pea half, pea tendril, and nasturtium flower.
Description
Gaby Mlynarczyk of Birch does a fantastic job creating cocktails that are original and sometimes exotic. Here, she rebuffs the Mojito’s reputation as “a tacky, sugary drink with little taste that left you with an enormous hangover” by re-tooling her cocktail with quality ingredients. She uses agricole rhum for its grassier flavor and couples it with Floc de Gascogne (a blend of grape juice and Armagnac), which is ideal for offering fruity sweetness without too much sugar. Nasturtiums add a peppery flavor and the peas have a sweetness that compliments the agricole. Together, they make for a clever substitute for the mint, as both grow abundantly in Gaby’s back yard.
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