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This post was created in partnership with the Korea Agro-Fisheries and Food Trade Corporation. Yes, yes, I know my Easy Mint Mojito Syrup is one of the most popular recipes on this site, but actually, I think I’ve found a better, quicker way to make a bright, vaguely tropical fruity mojito to sip this summer (because are not so many recipes online for homemade cocktails either too much effort or they don’t taste quite like you’re actually at a bar to be properly enjoyable?): say hello to my Omija Syrup Mojito recipe.
What this is is a basic, classic mojito (I used the Brown Sugar Mojito recipe in my book Student Eats as a starting point) but instead of having to mess around with making a homemade syrup, and to add an extra, fruity something I’ve added a classic Korean ingredient that adds sweetness, flavour and I think really compliments the lime and the white rum (though when I ran out of white rum I made a batch of these with cachaça and they were delicious too, vodka and tequila would also be an excellent shout!): I just subbed out the sugar element for Omija Syrup.
What is Omija Syrup?
Omija Syrup is a thick, cordial-like syrup made from omija berries – when shopping, you’ll also find them sold dried for making tea. It has a bright, bold berry flavour which is very deeply fruity, similar to the flavour blackcurrants eaten plan, rather than cooked down with sugar. The berries themselves are also full of vitamin B. You can use it anywhere you’d use any other type of fruit cordial, like in these delicious mojitos! It is really worth grabbing a bottle for summer cocktail making or if you’re one of those people who does not like plain water and prefers it to be mixed with something.
An easy, fruity mojito given a simple twist with the unique flavour of Korean Omija Syrup.
4 fresh mint sprigs
2 fresh limes
2 tsp omija syrup
60ml (4 tsp) white rum
90ml (5 tbsp) soda water
lots of ice
Pick the leaves off 3 of the mint sprigs and drop them into the bottom of a large glass or cocktail shaker with 1 1/2 of the limes cut into wedges (set the rest aside for the garnish), the omija syrup and the rum.
Muddle everything together with a muddler or the end of a rolling pin until the mint leaves and bruised and the lime wedges have given up all their juice.
Fill a large glass 2/3 full with ice, the remaining lime half cut into wedges, and the remaining mint sprig.
Strain the liquid in the cocktail shaker over the ice and top up with soda water. Stir to combine, and enjoy!
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