Life gave me mint so I made mojitos. Robbie got me an AeroGarden for my birthday. We finally set it up in June and in a few weeks I had so much mint growing in my kitchen! I love fancy drinks with muddled fruit in them, particularly strawberries, so I made a strawberry mojito in addition to a standard one.
white rum (I used Bacardi Superior.)
fresh mint leaves
fresh lime juice
simple syrup (Make your own! There’s a recipe below.)
I don’t own a shaker, strainer, or muddling gear. This is how I made a mojito in my kitchen without real barware.
- Make the simple syrup by boiling 1 cup of water and 1 cup sugar in a small pot. Stir and cook until the sugar is no longer visible. Set aside to cool. Once it’s cooled down a bit, put it in an airtight container in the refrigerator.
- Wash and chop a handful of strawberries.
- Wash mint sprigs. You’ll want some individual mint leaves for muddling and one giant, intact sprig for garnishing.
- Muddle the strawberries and the individual mint leaves together. I did this in a rocks glass with a spoon.
- Fill a glass about 3/4 with ice cubes. Add a generous shot of rum, a half shot of simple syrup, a half shot of club soda, and the juice of half of a lime. Stir.
- Add in the muddled strawberries and mint. Stir to combine.
- Garnish with the big mint sprig (and a lime wedge).
For the standard mojito, I did everything the same except for leaving out the strawberries. Pretty straight forward!
I kept the simple syrup in a travel coffee mug with a tight lid for about two weeks in the refrigerator. I was able to make a lot of Old Fashioneds for Robbie and our guests using that. I definitely recommend taking the time to make simple syrup if you’re going to be making several mojitos or other drinks that call for it.