I know what you’re thinking- cocktails on a Monday? And a strawberry mojito cocktail at that!
A questionable, yet fabulous idea indeed!
Now, the real reason we got to this point in juncture is because…well I spent a lot of the weekend “testing” out this delicious mojito recipe. And in all sorts of settings too! Friday I did the initial test by myself- it proved quite tasty but needed some slight adjustments. Saturday I tested it with friends over and Sunday I tested it in a pre-made version which I discreetly sipped on at the beach. I believe mojitos are the perfect “anytime” drink during the spring and summer.
All tests proved to be a success.
And how could they not? With this recipe, freshly picked strawberries in the spring taste even better muddled with white rum and mixed with a basil simple syrup (for a change of pace over the traditional mint).
Delicious, ripe summer fruit: ✔
Fragrant herb infused simple syrup: ✔
BOOZE: ✔
Refreshing: ✔
So while it may be Monday, I strongly believe there is no reason not to give these a try ASAP. Well maybe not ASAP, maybe wait until after you get home from work?
Sound like a deal?
Deal.
Strawberry Basil Mojito
Makes 1
Cocktail:
2 oz White Rum
1 oz Basil Simple Syrup (recipe below)
1/3 Cup Chopped Strawberries
Splash Fresh Lime Juice
Ice
4 oz Club Soda
Basil Simple Syrup:
1/2 Cup White Sugar
1 Cup Water
1 Cup Packed Basil
Cocktail:
Muddle strawberries in a cocktail glass. Add rum, simple syrup, lime juice and ice.
Cover glass and shake for 15 seconds.
Pour into glass and top with club soda.
Simple Syrup:
In a small pot, add sugar, water and basil. Stir over medium heat until sugar has dissolved. Reduce to low and cover pot. Lightly simmer for 20 minutes before turning off. Let the mixture sit for an hour before straining out the basil leaves. Syrup can be stored in a sealed container in the fridge for up to 5 days and can be made ahead.
For a similarly delicious boozy recipe, check out my COCONUT WATER COCKTAIL WITH COPRA 100% RAW COCONUT WATER
