Welcome once again to our cocktail hour series, where we celebrate and aim to educate you on some of our favourite things to drink. Today we’re celebrating Mojito Day with a variation on a the classic Cuban Mojito with a delicious Bacardí Cardamom Mojito, perfect for the summer season!
The Mojito is truly one of the worlds most classic and also most popular cocktails. A favourite of author Ernest Hemingway, and, a combination of ingredients dating back to the 16th century when they were used to prevent scurvy, dysentary, and other tropical illnesses, the Mojito has seen many variations over the years. Perhaps our most favourite is Bacardí’s latest Cardamom variation, which is rich in flavour, refreshing, not to mention highly crushable. Consider it your best friend this patio season!
What better way to celebrate National Mojito Day than with a delicious Bacardí Cardamom Mojito!? Here’s the scoop – you’ll need four ingredients Mint Leaves, Cardamom Syrup, Lime Juice, and of course, the star ingredient, Bacardí Superior. The recipe does require a bit of advance prep since you’ll have to make the Cardamom syrup, but be dissuaded, it’s super easy to make and we’ve laid it all out below for you. 
CARDAMOM SYRUP
Boil ¼ cup whole cardamom pods with 1 litre of boiling water and equal parts sugar. Allow mixture to boil until sugar is dissolved. For stronger cardamom flavour, allow syrup to boil longer or leave covered mixture for several hours before straining and bottling. Syrup will store for up to two weeks if refrigerated.
Bacardí Cardamom Mojito
Ingredients:
2 parts Bacardí Superior
1 part cardamom syrup (1/4 cup cardamom pods, 1 L boiling water and equal volume of sugar)
6 mint leaves
1 part fresh lime juice
Method:
In a highball glass, muddle mint leaves with cardamom syrup and lime juice. Blend in rum. Fill glass with crushed ice and top with soda. Garnish with fresh mint leaves.
