This is a peak summer cocktail, so get ready to forage mint to your heart’s content! Originating in Cuba, the mojito is a preparation of mint, lime, and sugarcane. My iteration uses turbinado sugar, which captures the caramel undertones of a raw sugarcane. Coconut sugar also works well here, so feel free to use what you have on hand. When you sit back and drink a mojito, you’ll feel transported to a Caribbean island.
Wild Mint Mojitos
Equipment
- 2 pint glasses
Ingredients
For Mint Simple Syrup:
- 1/2 cup fresh mint leaves
- 1/2 cup turbinado sugar
- 1/2 cup water
For Mojitos:
- 12 mint fresh leaves
- 1 lime, cut into wedges, plus 2 lime wheels for garnishing
- 4 ounces white rum or nonalcoholic white rum (such as Lyre’s White Cane)
- Ice cubes as needed
- 8 ounces club soda
Instructions
- To make the simple syrup: In a small saucepan over medium-low heat, combine the mint, turbinado sugar, and water. Bring the mixture to a simmer, making sure not to let it boil, or you’ll lose some of the flavor of the mint. Turn the heat to low and let simmer until the sugar is dissolved, about 5 minutes. Remove from the heat and let the syrup cool. Strain the mint leaves from the syrup. Set aside 1 ½ ounces of the cooled syrup and transfer the remaining syrup to a bottle and store in the refrigerator for up to 4 days.
- Divide the mint leaves and lime wedges between two pint glasses. Using a muddler or wooden spoon, muddle the mint and lime together until they’re juicy.
- Put 2 ounces of rum and ¾ ounce of the simple syrup in each glass and stir to combine with the lime juice and mint. Fill each glass with ice and top it off with 4 ounces of club soda.
- Garnish each mojito with a lime wheel and enjoy!
Notes
Recipe reprinted with permission from Forage & Feast: Recipes for Bringing Mushrooms & Wild Plants to Your Table: A Cookbook by Chrissy Tracey (Ten Speed Press, 2024).