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- 1 Tbsp. Tajin chili-lime seasoning
- 4 jalapeño slices; seeds removed, if desired
- 1 spring fresh mint
- 1 lime, juiced
- 1 oz. simple syrup
- 2 oz. white rum
- 2 oz. sparkling mineral water
Wet the rim of a rocks glass with lime juice, and rotate it in a shallow plate of Tajin; add ice. In a cocktail shaker, add the mint, jalapeño and lime juice, then muddle until the peppers are crushed and the mint is fragrant. Add the simple syrup and rum, and stir to combine. Pour over ice, leaving an inch or two to top with sparkling mineral water. Garnish with jalapeño slices and a lime. What’s better than a Spicy Mojito? Serving it with this Block Island Swordfish Mango Tango.