Nothing tastes more refreshing than a mojito when looking for a cocktail thirst quencher.
This one has a little flavour twist with our Olive the Best Lemongrass-Mint White Balsamic.
Absolutely a fave!
6 fresh mint leaves, plus a sprig for garnish
1 tbsp simple syrup (see below)
1 tbsp fresh lime juice – safe half the lime cut into wedges and garnish drink.
1 tbsp Olive the Best Lemongrass-Mint White Balsamic Vinegar
2 fl oz light rum
club soda or sparkling water
Simple Syrup
1 cup water
1 cup granulated sugar
1Place mint, simple syrup, lime juice and Lemongrass-Mint White Balsamic Vinegar in a wide glass.
2With a wooden spoon, muddle mint, simple syrup, lemon juice and balsamic vinegar together to form a good syrup, add ice cubes, then pour Rum and club soda, mix.
3Garnish mint leaves and limes.
Simple Syrup
4Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves.
5Remove the pan from the heat. Set aside to cool to room temperature.
6Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed.
7Makes 1½ cups and keeps two months or longer in the refrigerator.
Ingredients
6 fresh mint leaves, plus a sprig for garnish
1 tbsp simple syrup (see below)
1 tbsp fresh lime juice – safe half the lime cut into wedges and garnish drink.
1 tbsp Olive the Best Lemongrass-Mint White Balsamic Vinegar
2 fl oz light rum
club soda or sparkling water
Simple Syrup
1 cup water
1 cup granulated sugar
Directions
1Place mint, simple syrup, lime juice and Lemongrass-Mint White Balsamic Vinegar in a wide glass.
2With a wooden spoon, muddle mint, simple syrup, lemon juice and balsamic vinegar together to form a good syrup, add ice cubes, then pour Rum and club soda, mix.
3Garnish mint leaves and limes.
Simple Syrup
4Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves.
5Remove the pan from the heat. Set aside to cool to room temperature.
6Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed.
7Makes 1½ cups and keeps two months or longer in the refrigerator.
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