Last year, Mr. Harper visited Jicaro Island Ecolodge located 35 minutes by boat from Granada, Nicaragua. Eight individual casitas line the small private island, virtually secluding guests from any and all worries of the real world.
Following in Mr. Harper's footsteps, a staff member visited the property to celebrate a birthday and explore colorful city of Granada. A highlight of the stay was the "cocktail making lesson" taught by one of the resort's bartenders. It was a hands-on course in which the guests were taught how to make one of the resort's signature cocktails and followed by a relaxing evening on the patio, lounging in the Adirondak chairs to watch the sunset while sipping their creation.
Jicaro's bartender, Marlon, puts his personal touch on a classic Mojito by making sure that the mint and sugar is crushed together before adding the lime; he says that if the lime is added too early it can mask the flavor of the mint leaves.
Makes 1 serving.
Instructions: Begin by putting the three teaspoonfuls of brown sugar into a 12 oz glass. Add the mint leaves. Muddle mint into the brown sugar at the bottom of the glass. After muddling the mint and sugar, slice the rind from the lime and slice into 8 small wedges. Add lime wedges to the glass. Use the muddler to pulp the contents of the glass. Stir with a mixing spoon until the sugar has dissolved into the lime juice and mint. Add the rum to the glass. Stir again. Add soda water. Fill the remainder of the glass with ice and give a final quick stir. Garnish the mojito with a twist or slice of lime and some mint leaves. Salud!
Mr. Harper also enjoyed a version of this cocktail while at the resort, see his candid photo on Instagram @HarperTravel.
See more from our Summer Cocktail series.
Andrew Harper members have access to full travel-planning services through Andrew Harper Travel.
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