The Andalusia Triple Distilled Mojito is delicious modification on the classic cocktail. We are making this in time for St. Patrick’s Day but this is a great summer drink as well. The mojito is a Cuban cocktail that is usually made with rum, sugar or simple syrup, mint, and soda water. And like most cocktails, there are several ways you can make it.
How did we change it? No surprise, we swap the rum for a Texas Whiskey. We also use ginger ale instead of soda water.
We choose to use their Triple Distilled Whiskey since it is an homage to Irish whiskey. As the name suggests it is triple distilled in a copper pot still using in house malted barley. Their method differs as they age in new charred American oak barrels instead of used barrels. The triple distillation produces a light body whiskey that showcases the smoked malt. The interaction with the new charred barrel is evident in this 100 proof beauty. Like an Irish whiskey, you get notes of green fruit and grain with hints of sweetness and smoke. The barrel imparts a bit of oak, sweetness, and earthy tones to the flavor.
The high proof, smoke, citrus, and oak flavors pair well with the mint and lime in this fresh-tasting cocktail.
The Andalusia Triple Distilled Mojito
- 4 to 5 Mint leaves
- Fresh lime juice
- 0.5 oz simple syrup
- 2 oz. Andalusia Triple Distilled Whiskey
- Ginger Ale
How to Make
- In a cocktail shaker muddle the mint.
- Squeeze the fresh lime juice into the shaker. Use half to a whole lime depending on the size.
- Add the simple syrup
- Add the Andalusia Whiskey
- Fill with ice and shake
- Strain into a highball glass and fill with ice
- Top with ginger ale and garnish (if you want)
We hope you enjoy our take on the mojito. We would love to hear what you think.
To learn more about Andalusia Whiskey Co. check out our video interview with Co-Founder Ty Phelps.