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.