Claro De Luna

Using Pechette or Toriamour takes the well-known mojito into unknown, exotic territory, resulting
in a drink that’s both complex & satisfying.

Make some simple syrup (a cup of sugar dissolved in a cup of boiling water) and add 15 to 20 mint
leaves. Let the mixture cool for about an hour. Put 1 tbsp of the syrup in the bottom of a Collins glass,
then add about 10 mint leaves & muddle them.

Next, fill the glass with ice, add about half a lime’s worth of juice, then a jigger of white rum, and
top the whole thing off with Toriamour or Pechette. Stir, add a couple of mint leaves or a lime
wedge as garnish if you want, and enjoy. …………………………………………………….. Rachel

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