The Mango Jalapeño Mojito
► By Andry Martilia of Iguana Cantina Fresh Mexican Grill
Bartender Andry Martilia has mixed a lot of mojitos in the three years he’s worked at Iguana Cantina in the Paseo Herencia Mall.
— Photography Kenneth Theysen
“It’s a refreshing drink for after the beach but also before dinner or during dinner,” he says. Each mojito is made-to-order and goes perfectly with an order of beef and chicken flautas from the restaurant’s Mexican menu. “What I like about this drink is that you get a little bit of spice, a little bit of sweetness, and it mixes perfectly with the mango and mint leaves. It's the perfect drink,” he says.
Mango Jalapeño Mojito
Makes 1 cocktail
8 fresh mint leaves
3 slices of pickled jalapeño peppers
2 slices of lime, plus a slice to garnish
4 oz. white rum
1 cup (250 ml) ice cubes
2 oz. mango nectar, purée or concentrate
½ can 7UP
- Muddle the mint leaves, jalapeños, 2 lime slices and rum in a 500 ml mason jar, cocktail shaker or plastic glass.
- Fill the jar with ice, then add the mango nectar and fill to the lip with 7UP.
- Transfer to the bottom of a cocktail shaker or into a second glass to mix.
- Pour back into the mason jar to serve and garnish with a slice of lime.
If you don’t have a mason jar, use a plastic cup or the bottom of a cocktail shaker to muddle the mint and pour it into a pint glass to mix the drink. Then, to mix in the mango nectar and 7UP, either transfer the drink into a cocktail shaker or any glass. The muddling brings out the flavor of the jalapeño and mint. If you don’t have a muddler, use a spoon or the bottom of a butter knife. And if you can’t find pickled jalapeños, use a few slices of fresh jalapeño peppers, but be careful if you don’t like it hot! You can always add more jalapeños later.