Winter Mojito

5.0
(8)

Bartender Anh Ngo's Winter Mojito (playfully named Ho-Ho-Jito on the cocktail menu at Kata Robata in Houston) riffs on a classic mojito. Sage and rosemary infuse the simple syrup, adding savory flavor to the sweet, fresh drink, and dark spiced rum (instead of a classic mojito's white rum) brings richer flavor. Garnishes of rosemary, sage, and mint provide the final touches that transform a summery mojito into a cozy, cold-weather sipper.

Ho-Ho-Jito Winter Mojito
Photo: Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Audrey Davis
Active Time:
5 mins
Total Time:
5 mins
Servings:
1

Ingredients

  • ¼ cup (2 ounces) spiced rum

  • 2 tablespoons fresh lime juice (1 ounce)

  • 1 ½ tablespoons Herb-Infused Simple Syrup (3/4 ounce) (see Note)

  • 10 to 12 fresh mint leaves

  • cup club soda

  • Fresh herb sprigs (such as sage, rosemary, and mint)

Directions

  1. Combine rum, lime juice, syrup, and mint leaves in a cocktail shaker filled halfway with ice. Cover and shake vigorously until chilled, about 20 seconds. Strain into a 12-ounce Collins glass filled with ice. Top with club soda. Garnish with herb sprigs.

Herb-Infused Simple Syrup

ACTIVE 5 MIN; TOTAL 35 MIN; MAKES ABOUT 1 1/2 CUPS

This twist on classic simple syrup infuses the sweetener with fresh, piney rosemary and sage to add an aromatic depth.

Stir together 1 cup granulated sugar and 1 cup boiling water in a heatproof measuring cup until dissolved. Add 5 rosemary sprigs and 5 sage leaves; press with a spoon until submerged. Steep, uncovered, 30 minutes. Pour through a fine wire- mesh strainer into a 2-cup glass jar; discard solids. Cover and refrigerate up to 2 weeks. —ANH NGO, KATA ROBATA, HOUSTON

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