RECIPE: Thug Kitchen’s mojito

Try this recipe for a Myrajito cocktail from Michelle Davis and Matt Holloway, Los Angeles based authors of the No 1 New York Times bestseller Thug Kitchen. This in-your-face cookery book, peppered with salty swearwords and delicious recipes, offers comfort food, one-pot meals and other easy, plant-based dishes to pack your plate. They take old classics and reinvent them for the next generation: like their spin on the traditional Cuban mojito. They call their version of the mint infused rum drink the Myrajito, in tribute to their friend Myra. “We made this drink to honour both her sweetness and her stealth badassery,” they write in Thug Kitchen 101. Myrajito Ingredients 1/4 cup lemon juice 4 teaspoons sugar 2 cups crushed ice 14 fresh basil leaves 6 fresh mint leaves 1/2 cup white rum 3/4 cup soda water Method Split the lemon juice and sugar between two tall glasses, stir together the lemon juice and sugar until the sugar starts to dissolve. Add 1/2 cup crushed ice to each glass then tear up the basil and mint leaves and add. Smash that sh*t around, breaking up some of the basil to get that dope flavour, about 15 seconds. Then add the rum, the remaining crushed ice, and soda. Stir, then serve right away.

• Thug Kitchen 101 is published by Sphere, an imprint of Little Brown.