CHARRED POBLANO CILANTRO MOJITO
Recipe Courtesy of Robert Bidigare, Bar Lead at Mahina & Sun'sPhotography by Duke Kenney
Equipment
- Open Flame
- Medium Pot
- Fine Mesh Strainer
- Collins Glass
Ingredients
- ¾ oz. Fresh Lime Juice
- ¾ oz. Charred Poblano Simple Syrup
- 2 oz. Koloa White Rum
- 15 Cilantro Leaves
- Soda Water
Instructions
Prepare Charred Poblano Simple Syrup.
- Char fresh poblano chili over open flame until blistered.
- Allow to cool then peel charred skin, remove seeds and ribs.
- In a medium pot, combine equal parts sugar and water to dissolve sugar.
- Add charred poblano chili to the pot.
Prepare Cocktail.
- Muddle all ingredients except Koloa White Rum.
- Add ice and Koloa White Rum, shake to mix, and chill.
- Strain through a fine-mesh strainer into a Collins glass.
- Top off with soda water and garnish with fresh cilantro leaves.