Mojito
Fresh mint, lime and white rum on tap. Batch a Mojito in the Cooler Keg and pour ice-cold highballs all arvo. Bright, crisp and made for barbies, beach days and long weekends.
Ingredients
- 2000 ml White rum
- 1000 ml Fresh lime juice (strained)
- 1000 ml Simple syrup
- 2000 ml Cold soda water (add just before serving if you want max fizz)
- Large handful fresh mint leaves (about 40 g), gently bruised
- Extra mint sprigs and lime wedges to garnish
Directions
- Gently bruise the mint (do not pulverise) and add it to the keg with rum, lime juice and simple syrup. Stir.
- Close the lid. For a still batch, leave unpressurised in the fridge overnight so the mint infuses.
- Freeze your ice packs the night before.
- When ready to serve, strain out the mint if you prefer a cleaner pour (optional), then top with cold soda water and stir gently.
- Load ice packs and keg into the Cooler Keg. Set serving pressure to about 5 to 8 psi.
- Pour over ice. Garnish with mint and lime.
- Pro tip: for a sparkly mint hit without soda water in the keg, skip the soda, max pressurise with CO2 for 1 to 2 days, then serve at about 8 psi. Taste and adjust sweetness before locking the lid.
Cooler Keg Serving Notes
Keg Pressure
0 psi (or 15 to 25 psi if force-carbonating)
Serving Pressure
5 to 8 psi
Serving Temp
Cold (1 to 3 C)
