HIBISCUS MOJITO
106 Beach L i fe Local Profile Mo Mosely
FOR THE MOJITO : 5 – 10 mint leaves 1 – 2 tsp . agave syrup or natural sugar 2 tbsp . lime juice ( about 1 small lime ) 1 1 / 2 – 2 oz . hibiscus Simple Syrup 1 – 2 oz . rum ( light or dark ) 5 – 6 oz . club soda Cubed or crushed ice Lime wedge and mint sprig for garnish
FOR THE HIBISCUS SYRUP : 1 / 2 cup dried hibiscus flowers 1 quart Simple Syrup
DIRECTIONS :
Gently muddle the mint leaves in the bottom of a tall glass using a gentle , twisting motion .
Add agave syrup or sugar and continue to muddle . Next , add the lime juice , rum , and hibiscus syrup and stir to combine . Fill the glass with ice . Slowly pour in club soda to fill the glass . Give it a gentle stir to mix . Serve with a garnish of lime and mint , if desired .
To prepare the hibiscus syrup : Add the dried hibiscus flowers to a dry saucepan and stir until aromatic , about 30 seconds . Pour the simple syrup into the saucepan and allow the syrup to simmer for 20 minutes — the color should change to deep purplish pink . Remove the hibiscus syrup from the heat and allow it to rest for an hour . Strain the solids . The hibiscus syrup may be refrigerated for up to 2 weeks .
CUCUMBER TOM COLLINS MOCKTAIL
FOR THE MOCKTAIL : 1 cucumber Juice of 1 lemon Soda water
DIRECTIONS :
Peel and chop the cucumber . Add chopped pieces to a blender ( for a lighter cucumber taste , add thinly sliced cucumber to the glass instead ). Blend . Squeeze in the juice of 1 lemon . Add ice to a highball glass and pour the blended cucumber into the glass . Top with soda water . Garnish with a cucumber slice , and enjoy this refreshing , healthy drink .