Bar Therapy With Jacopo Falleni: Mojitalian

Our next installation of Bar Therapy with Jacopo Falleni combines two of our favorite things – the Mojito and Italians – to bring a refreshing drink for the spring months. We sat down with Jacopo to get the juicy details on the story behind the cocktail.

Jacopo Falleni, Celebrity Mixologist

Jacopo Falleni, Celebrity Mixologist

Notes from Jacopo

I got the idea of this drink because when I think back to home and Tuscan flavors one of the first things that comes to my mind is rosemary because it is everywhere. It is a customary flavor to most Italian dishes as well as a familiar scent you grow up with, engrained in your brain… so why not put it in a cocktail?

Rosemary is pretty much in every dish in Tuscany, but I especially love the olive oil with rosemary rub that you put on the Fiorentina Steak, served with rosemary focaccia and I cannot forget the incredible rosemary roasted potatoes. Like I said, rosemary is EVERYWHERE and in Tuscany you pretty much cannot live without it! As for the amaretto, Amaretto Cookies were my treat if I was able to finish my nonna‘s five-course meal. So many great memories are connected to that FANTASTIC flavor.  Now as an adult I can get my reward before my meal in the delicious Mojitalian!

The perfect place to sip this drink is in Central Florence, Bar Rivoire… Luca Picchi (my mentor)  will be able to make you one that is unforgettable! Be sure to tell him I sent you!


The Mojitalian


  • 1 ½ oz. (6ct) Light Rum
  • ½ oz (2ct) Amaretto Disaronno
  • 1 rosemary sprig
  • 3 lime wedges (½ lime)
  • 1 ½ teaspoons of brown or white granulated sugar
  • ½ oz soda water
  • 1 Watermelon


Take three lime wedges and squeeze the juice out, mixing with one and a half teaspoons of brown sugar (once you’ve tried this, you can adjust the amount of sugar depending on how sweet you like your drinks). Brown sugar can be found in the market in different varietals, but the best result will be from the kind with the large brown crystals. Add the rosemary and muddle to bring the entire aroma out of your spices. You should now have a juice with a greenish color in your glass, take a nice smell!! We’re half way there! Continue by adding the ounce and a half of light rum, and finish by adding a half ounce of the #1 Italian liquor, Amaretto Disaronno. Shake it hard with ice to release even more flavor, and serve it in a long drink glass filled with crushed ice.

The color is an attractive light green with dark green veins; the perfume is strongly dominated by the rosemary. The drink is pretty thick, almost oily, but very tasty and well-balanced.

What are other uses for Amaretto?



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