Rosemary Mojito Recipes
ROSEMARY MOJITO
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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From ethnicspoon.com
5/5 (1)Total Time 6 minsCategory BeverageCalories 197 per serving
From ethnicspoon.com
5/5 (1)Total Time 6 minsCategory BeverageCalories 197 per serving
- In a cocktail shaker place grapefruit juice, simple syrup, and rosemary leaves. Muddle to release the flavor of the rosemary. Add ice cubes to the shaker, and then pour on the rum.
- Shake vigorously for about 30 seconds. Pour into a cocktail glass with ice. Garnish with grapefruit zest.
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