I dunno about you, but mojitos are a summertime necessity around these parts. Positively crucial. And with fresh mint growing in the garden, you just can’t go wrong. Thirsty?
First you’ll need to make simple syrup. Simple is right there in the title so don’t fret, it’s a breeze. I opted to infuse the mint flavor right in there.
Mint Infused Simple Syrup
Gather: Equal parts sugar and water. I used 3/4 cup of each because it fit perfectly in my bottle, but do what you will. A few fresh mint leaves. And a label so you know how long to keep it.
Add sugar and water to a small saucepan over medium heat. Stir until all the sugar dissolves. Then raise the heat to high until your mixture reaches the boiling point. Turn the heat down to low and simmer for 3 minutes. Stir continually. Never stop stirring. Remove from heat. Add mint leaves and let sit 5-10 minutes. Funnel into a bottle and voila! I added a mint leaf to the bottle as well, but you don’t want to leave it in there. Refrigerate and keep for up to two weeks.
Gather: Lime. Ice. Simple Syrup, mint infused or otherwise. White rum. Bundaberg’s Ginger Beer. You’ll also want something to muddle with. I’ve got this muddler that Butterfly procured at some point, but a stirrer would do in a pinch.
Muddle lime and mint leaves. Add ice. 1 tablespoon simple syrup. 1 shot white rum. Add ginger beer. A traditional mojito would have club soda instead, but ginger beer is yummier so why not? That’s what makes it sunshiny. Stir and garnish with a sprig of mint and a wedge of lime.
There it is, a delicious summertime cocktail. This recipe makes one, but can easily be doubled or tripled in a pitcher for a party.