On Tuesday my mom spent the majority of the day in the kitchen making a fabulous Moroccan meal. Several friends were invited for dinner and we decided that the night should kick off with an original cocktail. Inspired by the mint my mom was picking from her organic herb garden and by the amount of rum in the cupboard, a twist on the traditional mojito seemed appropriate. What transpired was a light, zingy cocktail and an empty bottle of rum.
2 oz light rum
1/2 oz mint / simple syrup combo
1/2 oz triple sec
1/2 teaspoon ginger juice
Squeeze of lime wedge
Squeeze of lemon wedge
1 oz tonic water
Wash a package of mint leaves in cold water. Pull leaves from the stem and chop or tear into little bits. Put them into a measuring cup and add a 1/2 cup of sugar. Fill the measuring cup with just enough water to cover the mint and sugar. With a wooden spoon or pestle, mash the mint leaves, sugar and water together until the mint leaves begin to break into little pieces. Set aside and let sit for as long as possible.
Skin the ginger root and grate it into a bowl that will catch the juices. Collect the grated ginger and juices and put them into a tea strainer or something similar, with a small container beneath to catch the drippings. With your finger or a spoon, press the ginger down to force out the juice. Use the same strainer when pouring the mint 'syrup' into the glasses unless you want bigger chunks of mint inside the drink. Serve with ice and if desired, a sugared rim.