An easy, fruity mojito given a simple twist with the unique flavour of Korean Omija Syrup.
Recipe made in collaboration with Rachel Phipps
Pick the leaves off 3 of the mint sprigs and drop them into the bottom of a large glass or cocktail shaker with 1 1/2 of the limes cut into wedges (set the rest aside for the garnish), the omija syrup and the rum.
Muddle everything together with a muddler or the end of a rolling pin until the mint leaves and bruised and the lime wedges have given up all their juice.
Fill a large glass 2/3 full with ice, the remaining lime half cut into wedges, and the remaining mint sprig.
Strain the liquid in the cocktail shaker over the ice and top up with soda water.
Stir to combine, and enjoy!
