Mojito del Sol


50g melon
1 sprig rosemary
4 cl white rum
10g muscovado sugar
1 lime
6cl Jaillance Crémant de Bordeaux

Method :
Place the melon and muscovado sugar in a tall cocktail glass and crush using a pestle.
Fill the glass with ice, add the remaining ingredients and top up with Jaillance Crémant de Bordeaux.
Stir gently and add the sprig of rosemary

Chef’s tip :
To add even more flavour to your cocktail, try charring the end of the rosemary to give a light smokiness.

Created for Jaillance by Atelier des Chefs
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