With spring here and summer on the way, I've shifted my cocktail mindset to lighter and more refreshing drinks. One of my favorite and long-time popular summer cocktails is the mojito! Made with rum, mint, lime, sugar and soda water, mojitos come from Havana, Cuba and are also rumored to be one of author Ernest Hemingway’s favorite drinks. So in the spirit of the upcoming summer season, I’ve whipped up a new take on the classic mojito called: Thyme for a Mojito.
I still stuck with rum, lime, mint and soda water ingredients for this drink but I had a little creative fun with the other stuff. I infused white rum with some fresh ginger root the night before making my mojitos. If you just use regular white rum, these mojitos will still be great, btw. I also made thyme-orange simple syrup with fresh thyme sprigs and orange peels.
For added cocktail sophistication, I placed my new handmade “blinged” up cocktail stirrers in the mojitos, which are also great if the ice melts a little so all you have to do is give them a little stir. See the silver plated tray I took the pictures of the mojitos on? I found that at the flea market for $5; can you believe that?! Plus, I got the 1944 Shakespeare book for $10. They are both going to be part of my new bar centerpiece. Unfortunately, I don’t have enough room in my place to get one of those super classy bar carts.
Anyway, it’s Thyme for a Mojito, so what are you waiting for? Get out your muddler and shaker tin and make these refreshing mojitos right now! Don't forget to subscribe to my YouTube channel for more amazing cocktail recipes and watch my video recipe for this drink below:
Place lime wedges and mint in a shaker tin and muddle well. Next, add rum, simple syrup, orange juice and ice to shaker tin. Place shaker tin top on tight and then shake until tin turns frosty. Strain mojito mixture into a high ball or bucket glass of fresh ice and top with sparkling water. Stir mojito with cocktail stirrer, garnish with lime wedge and mint sprig. Serve and enjoy!
*Ginger-Infused Rum: Chop up ¼ cup of cleaned ginger root and combine it with 1 cup of white rum in an airtight container for up to 3 days. Strain ginger out of rum before serving.
*Orange-thyme simple syrup: In a small saucepan, place 1 cup of white granulated sugar, 1 cup of water, 5 orange peels and one small handful of thyme springs and boil until dissolved. Turn heat off and let syrup steep until cool and then strain out peels and thyme before using. Store syrup covered in the fridge for up to a week.