Cherry Mojito

Cherry Mojito

1. Put a bullet in the bubble machine and close the door

2. Fill the cup with mineral water in advance, turn the rotary knob clockwise to fill it with air, and turn the top button counterclockwise to transfer the empty carbon dioxide bullets into the bucket. Tighten the lid and seal the prepared sparkling water.

3. The cherries are divided into two, pitted for later use, washed with mint and kept in water for later use

4. Put the processed cherries and mint in a container, add white sugar and mix well (hope that mint flavored ones can be mashed to have a stronger flavor)

5. Squeeze the lemon juice of half a lime, mix well and marinate for 15 minutes, and slice the other half of the lemon.

6. Divide the marinated cherries, mint and soup into cups

7. Add two lime slices to each cup, pour 100ml of cherry rum

8. Add some ice cubes

9. Add 200ml of sparkling water separately

10. Decorate the rim of the cup with small cherries, stir well before drinking, and taste better

Tips:

1. If you are using white rum, you need to increase the amount of cherries and mash the cherries when pickling, so that the prepared mojito cherry flavor is strong enough
2. When making sparkling water, it is best to use ice water at about 5 degrees Celsius to produce the best aeration effect. The aeration effect of the normal temperature mineral water I used this time is not particularly obvious.