Behind a marketing push by Bacardi the mojito is swinging into the mainstream and Craig LaBan takes a look at them at Copa Miami.
Copa uses sugar cane as swizzle sticks for its top-shelf mojitos, which now come in apple, orange-mango and watermelon. Some use flavored rum; some get a splash of fruit puree. Curry says his bartenders are working on a mojito topped with champagne, sort of like a Bellini, for its forthcoming Sunday brunch. Another variation – called Miami Spice – will use spiced rum.
Mojitos Mojo [Good Taste]
Source URL: https://www.phillymag.com/foobooz/2006/08/18/mad-for-mojitos/
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