Mojito with Palo

Preparation

Place the mint leaves and 3 lime wedges in a highball glass. Use a pestle to crush the mint and lime to release the mint oils and lime juice. Fill the glass to the rim with crushed ice. Pour the Cabraboc Palo over the ice, top up the glass with ginger ale and stir. Garnish the glass with mint leaves and the remaining lime wedge.

Ingredients

10 fresh mint leaves
1/2 lime, cut into 4 wedges
Crushed ice
6 cl Palo Cabraboc
Ginger ale

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