Mohito: Cowichan Style

cowichan mohito.jpg

Is there anything more refreshing than mint? No wonder toothpaste manufacturers rely on it! Try this Mohito recipe on a sunny day.
I found this recipe on the Venturi-Schulze website, and knew it would be a hit. It is made with VerJus, an unfermented grape juice pressed from the unripe grapes left on the vines. It is acidic, so is a good replacement for lemon juice if you’re trying to buy and serve only local food. It’s also good in salad dressings. I’ve used it to flavour a pasta sauce as well.

Mohito: Cowichan Style

Servings: 1


  • thin slice of ginger (about the size of a nickel)
  • 8 mint leaves
  • ½ tsp sugar
  • 2 oz Venturi-Schulze Verjus
  • white rum (optional)
  • ginger ale or ginger beer
  • 5 additional mint leaves


  1. Mix first three ingredients and mash with a mortar and pestle.
  2. Add the verjus and stir until the sugar is dissolved.
  3. Fill a glass with ice, strain the mixture into the glass, add the rum, if using, and stir.
  4. Fill the glass with ginger ale and stir in 5 whole mint leaves.
    Even the smell of the mint in the kitchen guarantees that this will be a refreshing drink.
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1 Response to Mohito: Cowichan Style

  1. Pingback: Mohitos for Mother’s Day | joinmefordinner

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