I used to date a bartender, and while that certainly has it’s downsides, the massive collection of cocktail recipe books and interesting ingredients in the house was not one of them. Creating recipes together was some of the most fun we had, and I learned a lot. Enough to finally be able to create my own recipes. A couple of years ago I translated a Moroccan cookbook by Caroline Hofberg (find it here), and I was incredibly inspired.
Designers, chefs, and bartenders alike are taking lots of inspiration from Morocco lately, and these mojitos are a fun twist on Morrocan mint tea. Serve these to add some serious trend factor to your party. Use a little less sweetner, and let the slight bitterness of the tea do its thing.
Update: This recipe was chosen as a finalist for the feedfeed’s pantry contest. Many thanks to everyone who voted!
- 2 oz. angostura gold rum (or rum of your choice)
- 1 oz. lime juice
- 3/4 oz. simple syrup
- 6-8 large mint leaves
- 1 oz. strong black tea
- rosewater, to taste
- a sprig of mint and dried rosebuds, for garnish
- Add your mint to a collins glass, and muddle. Fill it with ice.
- Add all the remaining ingredients except the rosewater to a shaker with ice, and shake vigorously. Strain into your glass.
- Add a few drops of rosewater, stir, and taste. (If you have rosewater on spray bottle, garnish your drink first, and then spray the rosewater over your glass)
- Garnish with a sprig of mint and a couple of dried rosebuds.
- 1 part sugar
- 1 part water
- Heat the sugar and water in a saucepan over medium heat, while stirring. Once the sugar has dissolved, remove from the heat, and let cool.
- While many bartenders will work with a more concentrated syrup (2 parts sugar to 1 part water is common), a simple syrup is easier to achieve, and it is what most home bartenders prefer. If using a thicker syrup, remember to use less or balance your mojito with more lime juice.