Rosemary Mojito Recipes

ROSEMARY MOJITO

Rosemary Mojito image

In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.

Provided by Editors of PUNCH

Categories Cocktail Rosemary Rum Lime Lime Juice Sage Thyme Fall Winter

Number Of Ingredients 15

Ingredients

1 large sprig rosemary
¾ ounce simple syrup or winter herb syrup
2 ounces blackstrap rum
1 ounce freshly squeezed lime juice
Soda water, to top
Garnish lime wheel and rosemary sprig
Simple syrup:
1 cup cane sugar
1 cup water
Winter herb syrup:
2 large sprigs rosemary
2 bunches thyme
5 sage leaves
1 cup sugar
1 cup water

Steps:

Make simple syrup:
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.
Make winter herb syrup:
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.
Make Mojito:
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.

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