Thirsty Thursday: Raspberry Mojito
It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.
Inspired by the summer sun, seasonal berries and the new mint plant sitting in my window, I’m starting my weekend (early) by making a Raspberry Mojito, a fruity take on my favorite cocktail.
This entirely refreshing summertime tipple is made with white rum and gets its soft sweetness and blush-pink hue from a raspberry-infused simple syrup. Start this syrup a day in advance, so the raspberries have time to steep and release their juices. The sweet syrup finds its aromatic counterpoint in the muddled fresh mint leaves and slices of lime. This festive and cooling cocktail is the perfect marriage of rum, raspberries, lime and mint.
- 1 cup sugar
- 1 cup water
- 2 cups raspberries
- 2 lime slices, cut into wheel shape
- 1 sprig fresh mint
- 2 ounces or 1/4 cup white rum
- 1/2 ounce raspberry liqueur
- Ice cubes, as needed
- Raspberry, for garnish
To make the simple syrup: In a saucepan combine the sugar and water. Cook the mixture over medium heat until the sugar dissolves. Remove from the saucepan from the heat and add in the raspberries. Allow the mixture to steep for at least one day. The simple syrup will keep up to 2 weeks in the refrigerator.
To make the raspberry mojito: In a cocktail shaker, muddle or crush the lime and mint leaves. Add in 1/2 ounce or 1 tablespoon raspberry simple syrup, the white rum and raspberry liqueur. Add ice, cover, shake, and then serve in a rocks glass. Garnish with a raspberry.
Still thirsty? Don’t forget to think up more summery cocktails that will benefit from this homemade raspberry syrup.