Basil Mojito

 
I've been fully immersed in Christmas assignments this week, struggling to find the cozy in 90 degrees as my son prepares his list for Santa. But true to the actual season, my cocktail garden is very, very happy and beginning to grace me with its bounty. As promised, I'm going to start introducing recipes that make use of these herbs. Some, like today's recipes, will utilize the herbs we all have access to. But I'll also take the opportunity to introduce you to less common herbs like Vietnamese Cilantro, Anise Hyssop, and Thai Basil. They're still new to me, too, so I'll have to figure out what to do with them.

I decided to start with a Basil Mojito. Mojitos continue to be popular in the summer, and it's an easy drink to make. I tried it two ways, both of which I will share with you. First, I wanted to make a drink that you could batch (how many hosts really have time to make individual Mojitos all night). I made a basil syrup (instead of muddling it fresh) and added the other components, garnishing with a sprig of fresh basil. The resulting drink tasted great, but it was green as swamp water, which may be a little off-putting to some. However, I'm including the recipe. If you don't mind the emerald color, I'm sure you'll enjoy the taste.  It can be your drink to serve outdoors...at night. For my second attempt, I created a Mojito using traditional methods, and the resulting drink was more of the expected color and still very flavorful. Here are both recipes:

Basil Mojito for One

 

12 good sized basil leaves (you can use sweet, cinnamon, or lime basil)
1 ounce fresh lime juice
1 ounce simple syrup (see below)
2 ounces white rum
3 ounces club soda 

In a Collins glass, muddle the basil with the lime juice and simple syrup. Add crushed ice, then slowly add rum; stir well. Add a little more crushed ice, if necessary, then top with the club soda. Stir again to incorporate. Garnish with a fresh basil sprig.

Simple Syrup:  Place 1 cup water and 1 cup sugar in a small saucepan and bring just to a boil. Stir to dissolve sugar; remove from heat and cool before using. Store in the refrigerator for up to a month.

Basil Mojitos for a Crowd 
(Ingredients are listed per drink. Increase recipe as desired.)

1 ounce basil syrup (see below)
1 ounce fresh lime juice
2 ounces white rum
4 ounces club soda (or to taste)

Mix the basil syrup, lime juice, and rum together in a glass pitcher and refrigerate; stir before serving. Serve over crushed ice and top with the club soda. Stir to incorporate. Garnish with a fresh sprig of basil.

Basil Syrup: 
(from The Herbal Kitchen by Jerry Traunfeld)

1 1/2 cups basil leaves
1/2 cup fine (baker's) sugar
1/2 cup water
1/8 teaspoon baking soda 

Blanch basil leaves: Plunge them into a small pot of rapidly boiling water for 10 seconds, then drain and plunge them into a small bowl of ice water. Drain again and gently squeeze the excess water from the leaves. 

Puree the blanched basil in a blender with the sugar, water, and baking soda until you have a dark green liquid, about 30 seconds. Pour the syrup through a fine strainer (or fine mesh coffee filter), stirring with the back of a spoon to help push it through. Store the syrup in a tightly sealed container in the refrigerator, where it will keep for 2 to 3 days.

**For a non-alcoholic beverage, you can add the basil syrup and lime juice to 6-8 ounces of club soda.

Have a great weekend!    

Comments

[Mojito recipe]

Looks nice, will give it a try.

[Anya]

I made the Basil Mojito for One recipe the other night and it was sooooo delicious!

Thanks so much for this recipe.

Also, I didn't have ice so I used a few frozen strawberries instead. I think it made a very lovely substitute :)