Dining

SUSTAINABLE PROBIOTIC MOJITO

Makes one serving

Ingredients

  • 10 leaves garden basil
  • 30 ml fresh lime juice
  • 30 ml Nusa Cana Tropical Rum
  • 20 ml Tuak Arak Bali
  • 60 ml Bali Tepache

Method

  1. Give the basil a gentle clap between your hands, then add it to the s

    haker.

  2. Add all the the remaining ingredients except the Tepache and shake well for 

    about 12 seconds.
  3. Finely strain the mixture into the glass, adding extra basil leaves.
  4. Add fresh ice and top up with Tepache, stirring gently.
  5. Add a rice or bamboo straw and garnish with fresh basil flowers and dehydrated pineapple or mango.