Skip to main content
Epicurious
Cookbooks

Rosemary Mojito

By Editors of PUNCH

5.0

(2)

Rosemary mojito cocktail with slice of lime and rosemary garnish in a glass.
Photo by Lizzie Munro

Our position on the mojito is that it need not be relegated to the warmer months. If you consider its simple combination of fresh herbs, sugar, citrus, rum, and soda water, it’s easy to slot in alternative herbs and a richer spirit for a winter revamp. In our cold-weather version we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary. Note that if you use the winter herb syrup, you need not muddle the rosemary.

Ingredients

1 large sprig rosemary
¾ ounce simple syrup or winter herb syrup
2 ounces blackstrap rum
1 ounce freshly squeezed lime juice
Soda water, to top
Garnish lime wheel and rosemary sprig

Simple syrup:

1 cup cane sugar
1 cup water

Winter herb syrup:

2 large sprigs rosemary
2 bunches thyme
5 sage leaves
1 cup sugar
1 cup water

Preparation

  1. Make simple syrup:

    Step 1

    Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month. Makes 1 1/2 cups.

  2. Make winter herb syrup:

    Step 2

    Wash the herbs and set them aside to dry. Combine the sugar and water in a saucepan over low heat. Add the herbs and stir until the sugar dissolves, about 3 minutes. Remove the pan from the heat and let the mixture cool and macerate for 1 hour. Strain through a cheesecloth into a glass jar and store in the fridge for up to 1 month. Makes 1 1/2 cups.

  3. Make Mojito:

    Step 3

    Remove the stem from the sprig of the rosemary and combine with the simple syrup in a cocktail shaker. Use a muddler to lightly crush the rosemary and let sit for a few minutes. Add the rum and lime juice. Add ice, shake, and pour through a fine-mesh strainer into a collins glass over ice. Top with soda and garnish with a lime wheel and a sprig of rosemary.

Winter Drinks book cover with photo of three cocktails in stemmed glasses.
Reprinted with permission from Winter Drinks by Editors of PUNCH, copyright © 2018. Photography by Lizzie Munro © 2018 Published by Ten Speed Press, animprint of Penguin Random House. Buy the full book from Amazon.
TagsCocktailAlcoholBeveragesMojitoRumRosemaryHerbs & SpicesThanksgivingChristmasWinterCookbooks

See Related Recipes and Cooking Tips

Read More
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Sea Breeze
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Bicycle Bandit
A riff on the Bicycle Thief cocktail, a citrusy, low ABV riff on a Negroni, this three-ingredient, party-ready twist features grapefruit soda.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Slow-Smoked Chicken
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.