Mother Earth Living

Herbal Summer Cocktails: Sweet Mint Mojitos

By Susan Belsinger
August/September 2006
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Makes 4 tall drinks
These are a version of mojitos — but sweeter. They are different from the mojitos that you get in a bar, because they have a mint syrup and limeade rather than mint, sugar, lime juice and rum. The traditional mint to use is spearmint (Mentha spicata) — but any mint will do.

Use any kind of rum that you like — however the lemon-flavored Bacardi Citron is quite perfect here. Make the mint syrup ahead to have on hand.

  • 1 cup mint syrup 
  • 3 cups limeade
  • 1 cup rum
  • 2 limes, squeezed
  • 8 to 10 drops Angostura bitters
  • Sparkling water or seltzer
  • Ice cubes
  • Mint sprigs
  • Lime wedges
  1. Combine mint syrup, limeade, rum and lime juice in a pitcher and stir. Add about 8 drops of bitters to start; I quite like them so sometimes I use more than average. Taste and adjust with a bit more lime, bitters or rum — keeping in mind you’ll add a splash of bubbly and garnish.
  2. To serve, fill four tall, well-chilled glasses halfway with ice and jam a few sprigs of mint into each glass. Pour the mojos into each glass, leaving room for a top-off of sparkling water. Squeeze a wedge of lime into each glass, stir and serve with a straw. Leave out the rum for a refreshing summertime beverage.


Susan Belsinger is a frequent contributor who loves to sip herbal cocktails in her Maryland home.

Click here for the original article, Herbal Summer Cocktails.








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