Does the world need another mojito recipe? Yes. Yes it does, because this one has a little something extra that, in my tipsy, slightly slurred opinion, takes it to the next level of yumminess. And no, I’m not suggesting you buy an expensive, impossible-to-find rum. Or scour the earth for special ice made from Himalayan mountain water. In fact it’s something really simple. Mint simple syrup…
We’re growing all this mint on our deck and smelling it seriously put me in the mood for mojitos. I snipped a whole bunch but before I got to muddling, I thought about trying to make a syrup instead. I’m telling you, it’s a revelation. It’s not only intensely minty but you also don’t have to get a mouth full of squashed herbs every time you take a sip. I did still muddle a few leaves but not the massive handful that a good mojito usually needs.
- 1 cup sugar
- 1 cup water
- 1 cup mint leaves (plus a few extra sprigs for muddling and garnish)
- 2 ounces light rum
- 1/2 lime
- club soda (optional)
Mint Simple Syrup:
Mix 1 cup water with 1 cup sugar in a saucepan on medium heat and cook until the sugar melts, stirring occasionally (about 2 minutes). Turn off the heat and add a cup of mint leaves and let it steep for an hour or so. Strain out the leaves and store in the fridge until you’re ready to use it.
Pour 1 ounce mint-infused simple syrup into a tall glass. Add a few mint leaves, and muddle it together. (Use a muddler or the handle of a wooden spoon.) Add 2 ounces of light rum. Squeeze in the juice of half a lime. Stir well. Pour over crushed ice and top with a little club soda. Garnish with a mint sprig and/or lime slice.
When we have parties, I usually make a few different syrup flavors since they’re perfect mixers with any liquor and are great non-alcoholic options when just mixed with club soda. My favorites are ginger and rosemary which work surprisingly well mixed together.
If stored in a clean glass jar, simple syrups will last for weeks in the fridge.