Cocktails 101 | Feature Story

Chocolate Mojito

By Kevin O’Connor, bar manager at Persimmon

  • 2 oz Privateer Silver Rum
  • 1 oz chocolate syrup (see recipe)
  • 1 oz fresh lime juice
  • 1/2 dropper of Bittermen’s Xocolatl Mole Bitters
  • Fresh mint

Combine all ingredients in a shaker, and vigorously shake to bruise the mint. Double strain (to remove all green pieces) into a cocktail glass filled with crushed ice. Garnish with shaved chocolate and a mint sprig.

Chocolate Sauce
Create a simple syrup by boiling equal parts sugar and water, and 4 Tbsp. cocoa powder, then fine strain the mixture to remove any lumps. Store-bought chocolate syrup also works in this recipe.

About Persimmon
Now celebrating its tenth anniversary, Persimmon Restaurant is among the handful of Rhode Is- land restaurants that have an avid national following – so much so, in fact, the restaurant and Chef Champe Speidel are the only nominees in the state for a James Beard award this year. Visit the restaurant in Bristol, or Persimmon Provisions, a gourmet shop in Barrington.
31 State Street, Bristol. 401-254-7474,

About Privateer Rum
Privateer Rum has its roots in the very beginning of New England tradition, and was founded by the direct descendant of Andrew Cabot. By using a combination of refined technique and the best natural ingredients, this generation’s Andrew Cabot aims to create a rum with the same indepen- dence and determination as the forefathers of New England. Privateer offers both amber and clear rums with rich and complex flavors as well as a single-batch gin.
28 Mitchell Road, Ipswich MA. 978- 356-0477,


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