Winter Mojito
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.
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Recipe Summary
Ingredients
Directions
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