Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 30 ml | lime juice — {"raw_name": "Lime juice", "raw_measure": "30 ml Lime juice", "parse_status": "parsed", "mapping_status": "exact_existing"} | acid |
| 60 ml | Light white rum — {"raw_name": "Light white rum", "raw_measure": "60 ml Light white rum", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 6 whole | Mint leaves — {"raw_name": "Mint leaves", "raw_measure": "6 fresh Mint leaves", "parse_status": "parsed", "mapping_status": "exact_existing"} | garnish |
| 6 whole | Basil leaves — {"raw_name": "Basil leaves", "raw_measure": "6 fresh Basil leaves", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 7.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "7.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of mint sprigs.
- Gently MUDDLE mint in base of shaker (just to bruise).
- ADD rum, sugar and lime juice.
- Half fill glass with crushed ice and CHURN (stir) with bar spoon.
- Add more crushed ice and CHURN some more.
- Garnish with mint sprigs bouquet.
Garnish: Prepare garnish of mint sprigs. Garnish with mint sprigs bouquet.
Ice: ice
{"date_published": "2017-04-12 11:14:19", "source_url": "https://www.diffordsguide.com/cocktails/recipe/148/bajito", "image_url": "https://cdn.diffordsguide.com/cocktail/oryqbr/square/0/512x512.webp?v=1737701572"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.