Put that excess rosemary to good use with this Easter rosemary mojito.
It's Easter, rosemary is in the air and what better way to use the excess than through a delicious rum cocktail.
Pairing the aromatic rosemary with some spicy ginger over floral white rum. Enjoy a fresh, crisp twist on the classic Mojito.
Serves: 1
Ingredients
50ml NineFolds Rum (or any floral white rum)
12.5ml Sugar Syrup
1/2 a Lime (cut into quarters)
3x slices of Ginger
2x sprigs of Rosemary
Crushed Ice
Soda
Equipment Needed
Muddler
Knife & Board
Stirring Stick or Bar Spoon
Rolling Pin
Metal Straw
Tall Highball
Method
Put the sliced lime, ginger and 12.5ml shot of sugar syrup into your tall highball glass. Give it s good muddle turning the glass as you do. This releases and infuses all the flavours from the ingredients.
Add in the shots of rum.
Grab a rolling pin and give the rosemary springs a good couple of hard rolls. This will release all the oils and flavours of the rosemary, add into the glass.
Fill the glass to the top with crushed ice and add a dash of soda.
Now add your stirrer and give the drink a mix, elevating the ingredients as you do and spreading them out. Cup the glass with your hand to reduce ice spillage.
Now top up the glass with crushed ice, and add all the straws and garnishes. Make sure they are together so you smell the rosemary and ginger as you drink.
Sit back and enjoy this refreshing cocktail with your Easter Sunday Roast.
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