ROSEMARY MOJITO

Rosemary Mojito image

Provided by Editors of PUNCH

Number Of Ingredients 15

1 large sprig rosemary
¾ ounce simple syrup or winter herb syrup
2 ounces blackstrap rum
1 ounce freshly squeezed lime juice
Soda water, to top
Garnish lime wheel and rosemary sprig
Simple syrup:
1 cup cane sugar
1 cup water
Winter herb syrup:
2 large sprigs rosemary
2 bunches thyme
5 sage leaves
1 cup sugar
1 cup water

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.