Raspberry and Basil Mojito

Yield: 1

Raspberry and Basil Mojito



  • Start by making the simple syrup:
  • In a medium size saucepan over high heat, combine all ingredients and bring to a boil. Immediately remove from heat and allow the syrup to cool. (tip: this syrup can last in the fridge for a month, so feel free to make a larger batch and store it in an airtight container for later use!)
  • To make the drink, muddle together the frozen raspberries and basil leaves with the syrup in the bottom of a glass. Add equal part rum.
  • Top with ice, and pour sparkling water to fill the rest of the glass. Give it a quick stir to blend all the ingredients, and serve immediately.

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