A classic Mojito is made with mint, but since mint and basil are in the same family, I thought I would play around. I love the idea of using herbs that would normally be used in savoury applications and include them with sweet dishes or drinks. It adds an element of surprise.
I did a beverage shoot last week and my client brought me these beautiful limes from her tree, so I simply had to shoot them and make a drink.
Brandon Matzek of the blog Kitchen Konfidence is very experimental with drinks, and I find his flavour combo’s so interesting. A long time ago I was inspired by a basil and strawberry cocktail he made which turned into me making a strawberry & balsamic sorbet with a basil & black pepper infusion. Check out his cucumber, lime and basil martini, and you will see what I mean.
You can use sugar straight up in a Mojito, but I always prefer to use a sugar syrup. You make this by boiling together water and sugar to a ratio of 2:1 until you get a thick consistency. Once the sugar has dissolved completely, boil for about 3 minutes and then allow to cool. This can be stored in a jar for ages or years. Maybe forever.
I’ve added rum (obviously), but this is also rather tasty in a ‘virginal’ format.
Recipe | makes 1 large Mojito
- 2T sugar syrup or 1 T sugar
- 1 lime (half juiced, and half cut into wedges
- a shot of white rum (as much as you like but 25ml is good)
- 6 – 10 basil leaves
- soda water
- extra slices of lime to garnish
Place the sugar / sugar syrup, rum, lime juice, basil leaves and wedges in a tall sturdy glass and bash with a muddler to release the flavour. Fill the glass with a lot of ice, and top up with soda water. Garnish with fresh basil leaves and slices of lime.
A few other drinks that could rock your summer (if you are living in the Northern hemisphere that is):
I look forward to connecting with you again in the future.
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