Wild Lime Mojito

At a Glance

Cooking Time: 5 Mins

Serves: 1

Difficulty: 5

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About this recipe

The traditional mojito is a classic Cuban cocktail which is made of white rum, sugar, lime, carbonated water and mint. My twist on this classic cocktail uses the native Australia wild lime. There a few distillers in Australia who make white run like Beenleigh Rum. If you can’t get hold of an Australian white rum, the use any white rum like Bacardi White Rum or Havana Club White Rum.

Ingredients

30g (2 tablespoons) wild lime confit (with syrup)
45ml (1½ oz.) white rum
2 sugar cubes
soda water
2 sprigs of mint
ice

Cooking instruction

Take a Mojito Glass or large tumbler and place the wild lime confit, sugar cubes and 1 sprig of mint in the glass. Then with a mojito muddler, crush the wild limes, sugar and mint into a paste like consistency. This extracts the oils from the wild lime rind and draws out the essence of the mint leaves. Be careful not to use too much effort otherwise you might break the glass. Then add the white rum and ice to the glass and top up with the soda water. Serve with sprig of mint on top.

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Featured Ingredient

Wild Limes or desert limes as they are sometimes known are just one of a few native Australian citrus species that grow throughout the country. The lightly bitter and very tart lime flavour suit sugar curing and Vic Cherikoff’s Wild Lime confit is versatile enough to be used in salads or with poultry as well as be featured in a wide variety of desserts.

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My Books

The Australian Menu Planning Guide provides 48 pages of dishes and concepts for restaurants, hotels, conference, function and venue caterers who are interested in discovering ways to integrate Australian native ingredients into their menus.

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