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October 2007 - Ginger Mojo

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October 2007 - Ginger Mojo

Located in Union Square, Postrio Restaurant sets the stage for award-winning dishes that epitomize fine San Francisco dining. Showcasing the freshest and finest ingredients, famous Chef Wolfgang Puck tributes the multi-cultural roots of the city and satisfies a variety of tastes with his love of diverse cuisines.

Along with all of this sophistication, you’ll find one of the most creative cocktails made with Leblon Cachaca - The Ginger Mojo. Created by reputed bartender Bryan Grieb.

As Postrio General Manager, James Minch describes, "tired of picking mint out of your teeth? we have the upgraded mojito for you! We start by infusing Leblon Cachaça with mint and just a kiss of ginger in this hip 'up' cocktail. Shaken & served up, with no floaties"

Ginger Mojo Recipe:

2 1/2 oz mint infused Leblon Cachaça
3 drops Tincture of Ginger (or a hint of muddled fresh ginger)
1/2 oz. Squeeze of lime
Splash of sprite
Shaken and served up in a chilled martini glass
Garnish with a sugar rim and mint sprig

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October 2007 - Ginger Mojo