If I say “mojito” then I don’t have to say “mint” because we all know that a mojito is made with mint.
Except when it isn’t. Substitute basil for mint and you have a lovely cocktail, a bit more subtle, and one that you can nurture for some time as the ice melts and the basil flavor seem to amplify. Suzen is a basil fanatic but even she was surprised at the lovely, herby flavor that she was sipping then relishing with some goat cheese and crackers. This cocktail will be a grand accompaniment to your favorite appetizers.
And, you can always compromise. Use a mixture of basil and mint leaves. How does that taste? I’ll tell you after next weekend.
Oh, this next weekend is the 4th of July. You can scale this recipe up for your holiday party. It's lovely to sip as you barbecue, refeshing on a hot summer day, and a beverage you will turn to again and again.
Basil Mojito
Yield: 2 cocktails
Ingredients:
- 10 basil leaves, washed and torn in half
- Juice of two limes
- 2 tablespoons of granulated sugar
- 5 ounces of white rum
- Club soda [optional]
Preparation:
In a cocktail shaker, add the basil, lime juice and sugar. Muddle until the leaves are well decimated — and that takes time which means you need to be patient!
Add the rum and fill the cocktail shaker with ice. Shake vigorously and pour into two glasses filled with ice cubes.
If you desire, you can dilute this beverage with some soda water, but I truly believe that full strength is the way to go.
Source: Brian O’Rourke with input from many websites
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for1/30th second at ISO‑250