Basil Mojitos
Photo by Annabelle Breakey
In the same family as mint (the usual choice for a mojito), basil takes the cocktail a step further, adding hints of clove and anise. Muddling turns the drink bright green.
How to Make It
Step 1
1
Whirl 2 basil leaves and 1/4 cup sugar in a food processor until well blended; transfer to a plate and set aside.
Step 2
2
Put 6 to 8 remaining basil leaves in a large cocktail shaker with a few ice cubes, the remaining 4 tsp. sugar, and lime juice. Muddle the mixture with the back of a thick wooden spoon, keeping your hand over the top to prevent spilling, until basil has broken up.
Step 3
3
Add rum and a few more ice cubes to shaker, cover, and shake to blend. Rub a lime wedge along rim of 2 lowball glasses and dip in basil sugar (reserve remaining sugar for more cocktails). Add a few ice cubes to each glass. Remove top from shaker (do not strain), and divide mixture between glasses. Top off each with club soda and stir. Garnish with a lime wedge.
Ingredients
About 10 large basil leaves, divided
1/4 cup plus 4 tsp. superfine sugar, divided
1/4 cup lime juice
1/2 cup white rum
About 1/2 cup cold club soda
Lime wedges
Directions
Step 1
1
Whirl 2 basil leaves and 1/4 cup sugar in a food processor until well blended; transfer to a plate and set aside.
Step 2
2
Put 6 to 8 remaining basil leaves in a large cocktail shaker with a few ice cubes, the remaining 4 tsp. sugar, and lime juice. Muddle the mixture with the back of a thick wooden spoon, keeping your hand over the top to prevent spilling, until basil has broken up.
Step 3
3
Add rum and a few more ice cubes to shaker, cover, and shake to blend. Rub a lime wedge along rim of 2 lowball glasses and dip in basil sugar (reserve remaining sugar for more cocktails). Add a few ice cubes to each glass. Remove top from shaker (do not strain), and divide mixture between glasses. Top off each with club soda and stir. Garnish with a lime wedge.
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