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
- 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.
- 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.