Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Rambutan Mojito

Scott Phillips

Servings: 1

A simple syrup blended with rambutans gives this cocktail a refreshing fruity flavor. You’ll have enough syrup to make at least eight cocktails, which is a good thing because you’re going to want more than one.

Ingredients

For the syrup

  • 7 oz. rambutans (about 9)
  • 1/2 cup granulated sugar

For the cocktail

  • 4 large mint leaves
  • 1 lime wedge
  • 2 fl. oz. (1/4 cup) white rum
  • Sparkling water
  • 1 rambutan (optional)
  • Sanding sugar (optional)

Nutritional Information

      Calories (kcal) : 180
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 0
      Carbohydrates (g): 8
      Fiber (g): 0
      Sugar (g): 13
      Protein (g): 0

Preparation

Make the syrup

  • Peel the rambutans. Using a paring knife and working over a bowl to collect juice, cut the fruit off the rambutan pits. In a small saucepan, combine the sugar with 1/2 cup water. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Remove from the heat and set aside to cool. Purée with the rambutans and juice in a blender until fairly smooth, about 1 minute. Refrigerate for up to 10 days.
  • Combine 2 Tbs. of the syrup with the mint leaves in a highball glass. Squeeze in the lime, then add the wedge. Gently muddle to release the mint and lime oils. Add the rum, then fill the glass with crushed ice. Add sparkling water to taste. Stir gently with a straw. Peel and pit the rambutan, if using. Roll in sanding sugar, if you like. Garnish the glass with it, and serve.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks