A Mojito by Any Other Name…

I recently mentioned that I’ve been playing around a bit with Koval’s rose hip liqueur and also mentioned that I was playing around with Mojitos, so, in the interest of laziness genius, I’ve combined my efforts.

First, to remind you, rose hip is a liqueur made from the fruits of certain types of rose plants. It is not like the flower rose, but instead has a strong flavor of Christmas spices like cinnamon and cloves and I get a hint of cooked berries and muffins or bread. If there was ever a set of flavors which screamed Mojito… it would not be these. So, initially, I was skeptical about adding the rose hip to my Mojito experiments. But after many only marginally successful normal Mojitos, I figured why not. The results were intriguing. It took a little playing around, but I think I found a mix that I like.

A Mojito by Any Other Name...

A Mojito by Any Other Name...

The rose hip adds a depth to the drink, darkening both the color and the flavor. The rose his is not a very sweet liqueur, so after adding the spice-ness from the rose hip and the complementary spice from a dash of Angostura bitters, a bit more sugar is needed to bring things back into balance. I thought about using a dark rum at one point, but that really killed the refreshment factor that a Mojito should have and left the whole drink flat. At the end, the rose hip worked to add a very curious and tasty accent to the drink without overpowering the lime and mint flavors that should come through.

A Mojito by Any Other Name…

1 ½ oz light rum

¾ oz Koval rose hip liqueur

1 dash Angostura bitters

1 lime (chopped)

4 tsp sugar

10-12 mint leaves

soda water

Muddle the mint with the sugar and Angostura until sugar dissolves. Lightly bruise the mint and add to the glass. Fill the glass with ice and stir in rum and rose hip liqueur. Top with soda water and stir gently to mix.

What should top a rose hip Mojito? Why a rose with fruit of course!

Rose with Hip Garnish

Carefully remove a continuous wide strip from a lemon using a wide vegetable peeler. Roll the lemon strip into a rose shape and secure it to a nice sprig of mint with a toothpick. Attach a cherry to the bunch for the hip. (Try to arrange the toothpicks so that the flower balances on the edge of the glass.)

I’m pretty proud of this sucker, so I’ve entered it into a competition going on through May 28 hosted by True Originals (the folks that brought us the Samurai, Hummingbird and Apothecary Bacardi commercials). The prize is a first edition of The Savoy Cocktail Book signed by Harry Cradock and two great Japanese mixing tools. If you don’t know, The Savoy is the bible of mixology and Cradock, one of the legends. Anyone would kill for this prize, so wish me luck.


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Filed under Drinks, Mixology

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