An easy, make-ahead mint mojito cocktail syrup you can store in the fridge to make a pitcher of white rum or virgin mojitos at a moments notice.
For the Easy Mint Mojito Syrup
- 200g (7 oz) White Caster (Granulated) Sugar
- 100g (3.5 oz) Water
- Large Handful Mint Leaves
- Juice of 1 Large Lime
To Make Mojitos
- Fresh Mint
- Fresh Lime Wedges
- White Rum
- Crushed or Cubed Ice
- Chilled Soda Water
- To make the Easy Mint Mojito Syrup combine the sugar and the water in a small saucepan over a medium heat. Stir or whisk until the liquid has heated and all of the sugar has dissolved, and remove from the heat.
- Stir in the mint leaves, and leave to infuse for 15 minutes. Don’t be tempted to leave the mixture for longer, as the mint will start to brown and add an off taste to the syrup.
- Squeeze out the mint leaves, removing them from the syrup. Stir in the lime juice and allow to cool completely before storing in a sterilised jar or bottle, in the fridge.
- To make mojitos in glasses, add a shot of syrup and a shot of white rum to a cocktail shaker. Add ice (preferably crushed), a couple of sprigs of fresh mint and a couple of lime wedges, squeezing their juice into the mixture before adding. Muddle everything together, and taste to see if you need more syrup. Pour into a glass, and top up with soda water.
- To make a pitcher of mojitos, add a shot per person of syrup and rum to a pitcher along with a mint sprig and two lime wedges per person, again squeezing their juice into the pitcher as you go. Add a generous amount of cubed ice, muddle and top up with soda water. Now taste to see if any more syrup is required.