Rosemary Mojito
A sophisticated twist on the classic mojito, featuring blackstrap rum infused with fresh rosemary and brightened with lime juice. This cocktail is topped with soda water for a refreshing herbal drink perfect for any occasion.
Ingredients
- •1 sprig large sprig rosemary
- •¾ ounce simple syrup or winter herb syrup
- •2 ounces blackstrap rum
- •1 ounce freshly squeezed lime juice
- •2 ounces Soda water
- •1 each Garnish lime wheel and rosemary sprig
- •1 cup cane sugar
- •1 cup water
- •2 sprigs large sprigs rosemary
- •2 bunches thyme
- •5 leaves sage leaves
- •1 cup sugar
- •1 cup water
Cooking Instructions
- 1.
Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month. Makes 1 1/2 cups.
5 min
- 2.
Wash the herbs and set them aside to dry. Combine the sugar and water in a saucepan over low heat. Add the herbs and stir until the sugar dissolves, about 3 minutes. Remove the pan from the heat and let the mixture cool and macerate for 1 hour. Strain through a cheesecloth into a glass jar and store in the fridge for up to 1 month. Makes 1 1/2 cups.
63 min
- 3.
Remove the stem from the sprig of the rosemary and combine with the simple syrup in a cocktail shaker. Use a muddler to lightly crush the rosemary and let sit for a few minutes. Add the rum and lime juice. Add ice, shake, and pour through a fine-mesh strainer into a collins glass over ice. Top with soda and garnish with a lime wheel and a sprig of rosemary.
5 min
