Episode 1: Making a Manchester Mojito

Welcome Rum fans, to our inaugural post in our series of cocktail recipes. We will look to provide you with classic recipes, exciting twists, and new recipes, that can be made at home. 

Today, we start with a classic... The Mojito.

The Mojito has a sensational history that is truly worth a read, going as far back as 1586 and involving expeditions, scurvy and pirates (it is Rum after all). 

But before we get carried away, here is how you make it:

You will need:

  • 10 fresh mint leaves (roughly, don't count it wastes drinking time)
  • 1/2 lime, cut into 4 wedges
  • 2 tablespoons sugar syrup. This is easy enough to make if you dont have any, its literally just sugar dissolved into water.
  • 5 or 6 ice cubes
  • 2 shots of our Faraday's Proof white rum
  • 120ml soda water


Place mint leaves and 1 of the lime wedges into a cocktail shaker, or if you dont have one a tall glass, and smash or crush the mint and lime to release the mint oils and lime juice.

Add 2 more lime wedges and the sugar, and crush again to release the lime juice.

Do not strain the mixture.

Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with soda water. Stir, taste and add more sugar if desired.

Garnish with the remaining lime wedge.



A little twist on this recipe is simple enough but adds a little character to your Mojito. It takes a little bit more effort but if you are mad for Mojitos it is worth it!

You will need to make a mint honey syrup, this can be done in reasonable quantities and stored for later. You will need:

  • 1/4 cup water
  • 1 cup honey
  • 7 leaves large fresh mint
Smash the mint with a spoon against the side of the pot to release the oils.
Combine all ingredients in a small saucepan. Bring to a simmer; continue to simmer for 5 minutes. This will allow the mint to infuse into the syrup and provide a delight smooth minty flavour. 
Remove from the heat.
Remove the mint leaves (strainer or other) and pour syrup into a glass container.
Refrigerate, and this can then be used in the traditional recipe instead of the sugar syrup.