CHARRED POBLANO CILANTRO MOJITO
Recipe Courtesy of Robert Bidigare, Bar Lead at Mahina & Sun's
Photography by Duke Kenney
Fine Mesh Strainer
Fresh Lime Juice
Charred Poblano Simple Syrup
Koloa White Rum
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.
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.
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