The Mango Jalapeño Mojito

Mango Jalapeño Mojito Makes 1 cocktail

8 fresh mint leaves 3 slices of pickled jalapeño peppers 2 slices lime, plus a slice to garnish 4 oz white rum 1 cup (250 ml) ice cubes 2 oz mango nectar, purée or concentrate 1/2 can 7UP

1. Muddle the mint leaves, jalapeños, 2 lime slices and rum in a 500 ml mason jar, cocktail shaker or plastic glass. 2. Fill the jar with ice, then add the mango nectar and fill to the lip with 7UP. 3. Transfer to the bottom of a cocktail shaker or into a second glass to mix. 4. Pour back into the mason jar to serve and garnish with a slice of lime.

THE MANGO Photography Kenneth Theysen Kenneth Photography

IF YOU DON’T have a mason jar, use a JALAPEÑO MOJITO plastic cup or the bottom of a cocktail shaker to muddle the mint and pour it by Andry Martilia at Iguana Cantina Fresh Mexican Grill into a pint glass to mix the drink. Then, to mix in the mango nectar and 7UP, either transfer the drink into a cocktail shaker artender Andry Martilia has mixed a lot of mojitos in the three years he’s worked at or any glass. The muddling brings out the Iguana Cantina in the Paseo Herencia Mall. “It’s a refreshing drink for after the beach flavor of the jalapeño and mint. If you Bbut also before dinner or during dinner,” he says. Each mojito is made-to-order and goes don’t have a muddler, use a spoon or the perfectly with an order of beef and chicken flautas from the restaurant’s Mexican menu. bottom of a butter knife. And if you can’t find pickled jalapeños, use a few slices of “What I like about this drink is that you get a little bit of fresh jalapeño peppers, but be careful if spice, a little bit of sweetness, and it mixes perfectly with the you don’t like it hot! You can always add mango and mint leaves. It’s the perfect drink.” more jalapeños later. – Andry Martilia, Bartender