As in beloved Bobby Flay. (Beloved by me anyhow.) I love a traditional mojito, but this particular recipe is bursting with the sweet flavors of summer. The ginger infused simple syrup is delicious and easy to make, so don’t pass it over for ordinary simple syrup! To my taste it doesn’t really need the coconut milk, unless you already have some camping out in your pantry. Cheers!
Adapted from the food network
makes 1 serving in a 10-12 oz glass
4 lime wedges + extra for rimming glass
10-12 mint leaves
8 Thai basil leaves*
2 tablespoons ginger simple syrup, recipe follows
2 oz club soda
2 oz white rum
*coconut milk (optional)
Place the lime, mint and Thai basil in a cocktail shaker and muddle well. Add ginger simple syrup, club soda, and rum and stir until well mixed. (Don’t shake this Mojito, unless you want to wear it instead of drink it.)
Rub a lime wedge around the rim of the glass and then dip in a plate of superfine sugar. Pour in drink, add ice, stir and float coconut milk on top if desired.
Ginger Simple Syrup
½ cup sugar
½ cup water
1 tsp minced ginger. (I use about a heaping tsp, and I use the organic bottled kind found in the produce section to save time)
Combine all ingredients in a small saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from heat and cool. Once cool, strain out the ginger. Keeps in the fridge for the next round or for a few weeks.
* Thai basil has narrow leaves, purple stems, and a sweet licorice flavor. It can be found in some well stocked groceries or Asian markets. If you can’t find it, regular basil will work as well.