It’s been a busy week, and it’s going to get busier. My sister is getting married this weekend, which is exciting! But scrambling to take care of last-minute wedding preparations can be hectic, and it’s important to take time to relax when life gets hectic.
So I thought to myself, “What better way to relax than with an array of mojitos?”
And that’s exactly what I did. I experimented with a couple variations on the traditional mojito recipe, with mixed results. Elise was my personal photojournalist, and carefully documented each recipe. Without further ado, here they are.
First of all, I wanted to try a traditional mojito with a twist–I simply replaced the mint leaves with lemon basil leaves from my garden. We planted some lemon basil this spring, and it is one of the strongest, best-smelling herbs I’ve ever grown. There are a number of things I’d like to make with it–flavored water, homemade essential oil, and pesto, to name a few. But a lemon basil mojito was at the top of my list. Here’s how it’s done:
1 tbsp. sugar
1 handful of lemon basil leaves
2 oz. light rum
3-4 oz. sparkling mineral water
(Instructions after the jump)
Give it all a good shake. Well, first put the lid on the shaker, then give it all a good shake. Pour the contents into a lowball glass (should fill the glass a little over half way). Top it off with a little Perrier, garnish with regular basil, and you have yourself a Lemon Basil Mojito!
The result? A delicious, refreshing, citrus-y mojito. Vaguely reminiscent of Sprite, but with a kick, and a lot fresher-tasting. I missed the minty flavor of a traditional mojito, but made up for it with lemony freshness. I’d like to experiment with the recipe a little, maybe add some mint, or put more regular basil in to accentuate the basil and bring down the citrus flavor a bit.
Final grade = B+