Eclissi di Lime

Name: Eclissi di Lime
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 50ml aged rum; 20ml lime juice; 15ml fig syrup; 10 mint leaves; 2 dashes orange bitters; to top off sparkling water; for garnish lime wheel; for garnish fig slice; null crushed ice

Structured twist on classic Mojito with deeper flavor profile

AI Cocktail Info

Serving : 1 cocktail

ABV

10%*

Calories

160*

Net Carbs

13g*

Ingredients:

AI Request:un mojito più strutturato

*Estimated by AI - may vary

Instructions

The Eclissi di Lime is a structured twist on the classic Mojito, delivering a deeper, more complex flavor profile while maintaining the refreshing essence of its ancestor. This innovative cocktail combines traditional ingredients with unexpected elements, creating a visually stunning and tastefully layered experience. Served in a highball glass, this drink not only tantalizes the taste buds but also serves as a feast for the eyes. Ingredients: - 50ml Aged Rum (preferably dark for its rich flavors) - 20ml Fresh Lime Juice - 15ml Fig Syrup (for a sweet and intricate taste) - 10 Fresh Mint Leaves (extra for garnish) - 2 dashes of Orange Bitters (adding a subtle depth) - Sparkling Water (to top off) - Lime Wheel and Fig Slice (for garnish) - Crushed Ice Instructions: 1. In a highball glass, gently muddle the mint leaves with the fig syrup and lime juice. This process releases the mint's aroma while combining it with the unique sweetness of fig. 2. Fill the glass halfway with crushed ice. 3. Pour the aged rum and add two dashes of orange bitters over the ice. 4. Stir gently to combine the flavors from the bottom up. 5. Add more crushed ice to fill the glass. 6. Top off with sparkling water for a refreshing fizz. 7. Garnish with a speared lime wheel and fig slice, along with a sprig of fresh mint. This Eclissi di Lime elevates the traditional mojito to a more structured and intricate level, making it perfect for sipping on a warm evening or whenever one desires a drink that’s both sophisticated and refreshing.

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