Basil Mojito Recipe Simple Syrup

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BOBBY'S SIGNATURE MOJITO



Bobby's Signature Mojito image

Provided by Bobby Flay

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 12

2 lime wedges
6 mint leaves
4 Thai basil leaves
1 tablespoon Ginger Simple Syrup, recipe follows
1-ounce club soda
1-ounce white rum
Fine sugar
Ice
Coconut milk
1/2 cup sugar
1/2 cup water
1 (2-inch) piece ginger, thickly sliced

Steps:

  • Place the lime, mint and Thai basil in a cocktail shaker and muddle well. Add Ginger Simple Syrup, club soda, and rum and shake well.
  • Rim a glass with fine sugar and fill with ice. Pour drink over ice. Float coconut milk on top of the drink.
  • Combine all ingredients in a small saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and cool. Once cool, strain out the ginger.

LEMONGRASS, LIME & THAI BASIL MOJITO



Lemongrass, Lime & Thai Basil Mojito image

This is a 2 part recipe. first you'll want to make the lemongrass simple syrup. You'll need to allow at least a couple of hours for it to infuse and cool.

Provided by momaphet

Categories     Beverages

Time 9m

Yield 4 serving(s)

Number Of Ingredients 9

2 stalks lemongrass
1/4 cup sugar
2 limes, sliced into 8 lime wedges
1 large handful fresh Thai basil (also called pepper basil)
2 teaspoons sugar
8 ounces white rum
club soda, as required to top up
ice, to serve
lemongrass, stalks trimmed (optional, to use as stir sticks)

Steps:

  • Lemongrass simple syrup.
  • Chop the lemongrass stalks into 1-inch pieces, and bruise using a mortar and pestle. Place them in a pot with 1 cup of water and 1/4 cup sugar. Bring to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat and let the syrup infuse for about 2 hours, or allow to cool and refrigerate for 24 hours.
  • Strain the syrup, pressing down on the lemongrass stalks to extract maximum flavor. Chill until ready to use. Once the syrup is strained, it will also keep in your fridge for a couple of weeks.
  • Cocktail.
  • To build each cocktail, arrange 4 cocktail glasses on a work surface and place 1/2 teaspoon sugar in each glass. Add 1 lime slice into each glass along with a handful of Thai basil, and muddle together.
  • Pour in 2 ounces rum and 2 ounces lemongrass syrup. Top with ice and club soda. Stir and serve.

STRAWBERRY BASIL MOJITO



Strawberry Basil Mojito image

It's cocktail time and I've got a Strawberry Basil Mojito with your name on it! Fresh strawberries and a gentle basil flavor make this my favorite mojitos recipe. It's lightly sweetened and beautifully fragrant and perfect for a hot summer's day. It's also super easy to make a big batch for easy summer entertaining.

Provided by Kristen Stevens

Categories     Drink

Time 15m

Number Of Ingredients 9

1 ounce white rum
1 ounce strawberry simple syrup (see ingredients below)
½ ounce fresh lemon juice
3 basil leaves
2 ounces soda water
Sliced strawberries and basil leaves (to garnish)
1 cup water
½ cup white sugar
5 strawberries (sliced)

Steps:

  • Add the rum, strawberry simple syrup, lemon juice, and basil leaves in a cocktail shaker or mason jar filled with ice. Shake then pour into a glass.
  • Top the glass with soda water and garnish with strawberries and basil.

Nutrition Facts : ServingSize 1 mojito, Calories 145 kcal, Carbohydrate 22 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 29 mg, Fiber 1 g, Sugar 21 g

BASIL LIME SYRUP



Basil Lime Syrup image

Categories     Sauce     Blender     Dessert     Quick & Easy     Lime     Basil     Summer     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 cup

Number Of Ingredients 5

3/4 cup sugar
Zest of 1 lime, removed in strips with a vegetable peeler
1/2 cup fresh lime juice
1/4 cup water
1 cup loosely packed fresh basil

Steps:

  • Bring sugar, zest, juice, and water to a boil, stirring until sugar is dissolved. Remove from heat and let syrup stand, uncovered, 15 minutes.
  • Discard zest and transfer syrup to a blender. Add basil and blend 20 seconds. Pour through a fine sieve lined with a rinsed and squeezed paper towel into a bowl or glass measuring cup, then cool.

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