Nice weather always puts me in a cocktail mood. My mojito uses a mint infused simple syrup that’s a snap to make. You can get creative by using herbs you like or have growing in your garden- lavender, tarragon, and basil are particularly well suited for infusing. The syrup needs to be made early in the day or the day before to allow it to chill.
Makes 4 cocktails
- 8 ounces white rum, I used Bacardi
- 4 ounces mint simple syrup (1 C. water, 1 C. sugar, fresh mint sprigs)
- 8 ounces club soda
- 4 lime wedges
- 4 mint sprigs
- ice cubes
First make the syrup. Place the sugar, a few mint sprigs, and 1 C. water in a small saucepan. Bring to a boil and stir for about a minute. Remove from heat and let the mixture come to room temperature. Strain into a clean container and refrigerate until ready to use.
Fill a cocktail shaker about half full with ice. Place more ice in each rocks glass. In the shaker, combine the rum and simple syrup. Shake well. Divide the mixture equally among the four glasses. Top off each glass with club soda. Stir briefly to combine. Garnish with a lime wedge and a mint sprig. You’ll have mint syrup left over to make a second batch. This will come in handy because everyone will want more than one!