The classic mojito gets a cold-weather twist with this Winter Mojito recipe from the Pillar and Post’s Food & Beverage Manager Stephen McGaw. Smartly combining the rich flavour of spiced rum, a home-made simple syrup infused with fresh herbs and your traditional lime and soda, you’ll love this winter take. You will use sage, mint and rosemary to infuse the simple syrup, adding a sweet but savory flavor to your cocktail. We’ll happily raise a glass to drinking this all year long!
2oz Spiced rum (use your favorite but I recommend Lamb’s or Captain Morgan)
1oz Fresh lime juice
3/4oz Herb-infused simple syrup *see note below
10 to 12 Fresh mint leaves
Fresh herb sprigs for garnish (such as sage, rosemary, and mint)
Method for Herb-Infused Simple Syrup:
This twist on classic simple syrup infuses the sweetener with fresh, piney rosemary and sage to add an aromatic depth.
- Stir together 1 cup of granulated sugar and 1 cup of boiling water in a heatproof measuring cup until dissolved.
- Add 5 rosemary sprigs and 5 sage leaves; press with a spoon until submerged.
- Steep, uncovered, for 30 minutes.
- Pour through a fine wire-mesh strainer into a 2-cup glass jar; discard solids.
- Cover and refrigerate for up to 2 weeks.
Method for Mojito:
- Combine rum, lime juice, herb simple syrup, and mint leaves in a cocktail shaker filled halfway with ice.
- Cover and shake vigorously until chilled, about 20 – 30 seconds.
- Strain into a 12-ounce Collins glass filled with ice. Top with club soda.
- Garnish with herb sprigs.
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