Friday, October 7Multi-awarded Filipina blogger, publicist and social media specialist
Shadow

Lychee mojitos at Mu Shu

I like mojitos. It’s one of my favorite cocktails. In my opinion, it’s a pretty friendly drink – delicious, sweet and with just the right amount of “kick.”

For the uninitiated, a mojito is a traditional Cuban drink. The “regular” mojito is usually made up of 5 ingredients – white rum, sparkling water, mint (mint leaves as garnish), lime and sugar. To product a mojito, lime juice is added to sugar and to mint leaves. The mixture is then mashed. The mint leaves, by the way, should not be too minced or shredded. Instead, they should just be sliced or bruised enough to release the leaves’ essential oils. Rum is then added and the entire mixture is stirred in order to dissolve the sugar. Sparkling water is then added. Lime and mint leaves can be used as garnish.

Now if you’re wondering why I’m talking about mojitos all of a sudden, it’s because I recently had my share of lychee mojitos. It was the first time that I tried this variation of my favorite drink and I tried it in – where else – Mu Shu in Bacolod City, Negros Occidental. Trying a twist of my favorite drink for the first time in a new place — makes sense, right?

I was able to try the lychee mojitos at Mu Shu Asian Restaurant and Lounge along Lacson Street, Bacolod City.

Check out my drink:

lychee mojitos

As you can see, there’s a generous portion of lychees in my drink. The drink itself also tasted very good — the taste of rhum was just right and the mint leaves weren’t too crushed.

So if you find yourself in Bacolod one of these days, why don’t you try having cocktails at Mu Shu Bacolod? It has very tastefully designed interiors and although my friends and I weren’t able to try any of their signature dishes, we were told they served good food.

Or if you’re out in a bar somewhere, ask for lychee mojitos. Then come back and let me know what you think 🙂

PLEASE SUPPORT BY SHARING:

Leave a Reply

Your email address will not be published.