Rhubarb & Rose Mo/Nojito
About the recipe
A couple of twists on the classic mojito: the sugar is replaced with Rhubarb & Rose Syrup, and the mint is complemented with basil. The end result? A beautiful summer garden cocktail/mocktail.
If you prefer a mocktail, leave out the rum and adjust the lime juice, mint, syrup and soda to taste.
The recipe requires you to pummel the mint, basil and lime to release the flavours. You can do this using a muddler, a pestle or even a wooden spoon. (Using a cocktail shaker or sturdy jug for this step can help to avoid glass breakages!)
10 sprigs of fresh mint and basil
25ml to 50ml little batch Rhubarb & Rose Syrup
25ml to 50ml white rum (omit the rum for an alcohol-free nojito)
2 limes: one juiced, one quartered
100ml soda or sparkling water.
Strip the mint and basil sprigs, keeping the tops of one of each to use as a garnish.
Rub the mint and basil leaves in your hands to release the oils.
Place in a cocktail shaker or sturdy jug, along with the lime quarters and 25ml of Rhubarb & Rose Syrup. Muddle together.
Pour the muddled mixture into a glass and add a handful of crushed ice.
Add the rum if you're making a mojito.
Add the remaining lime juice and around 100ml soda or sparkling water, to taste.
Stir and check for sweetness. Drizzle in more syrup if preferred.
Garnish with the remaining mint/basil tops.