PERREAULT Magazine September 2014 - Page 97

"Basil Mojito"


Place bunch of basil leaves and lime slices in beverage shaker, then muddle adding in the rum, lime juice and basil simple sugar.

Shake well and serve over ice in a highball glass.

Top off each glass with a splash of sparkling water.

Garnish each with a slice of lime and a basil spring.

Basil Syrup:

Place the sugar and the water in a small saucepan.

Bring to agentle boil over medium-low heat, stirring occasionally to help dissolve the sugar.

Once the sugar has dissolved, remove the syrup from the heat, and add the basil leaves to the saucepan. Allow the syrup to sit for at least 1 hour before straining through

a fine-mesh sieve. Discard the basil leaves. Store the syrup in an airtight container and place in the refrigerator until ready to use. Syrup will keep, refrigerated, for several weeks.

Perreault Magazine - 97 -

Support Your Local Farmers' Market

1 bunch (8 to 12) fresh small basil leaves or mint

leaves, (reserve a few for garnish)
4 slices of lime
8 to 10 cups small ice cubes or chipped ice
½ oz of basil syrup (recipe follows)

or simple syrup
1 oz of Malibu rum
¾ oz of fresh squeezed lime

1 oz lemon or lime seltzer water or sparkling


leaves and lime to garnish

Basil Syrup Ingredients:

2 cups granulated sugar
1 cup water
1 cup packed well


washed fresh basil leaves