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.