On our family reunion trip next week, we decided to host a nightly happy hour and every evening offer a different beach cocktail. While we did struggle with a few tough decisions, the mojito was a solid on the list from day one. There are a few mojito lovers in my family, so we had to elevate our mojito game, and this mint infused simple syrup was just the ticket. Click here for my favorite mojito recipe and buy Bacardi rum!
Of course, I will be enjoying virgin cocktails on this trip, but that will probably make me a better bartender since I will carefully measure the booze and line the rim of each glass perfectly with salt! This simple syrup is truly divine and takes no time at all. I also whipped up a basil infused simple syrup for the peach daiquiri night.
I'll disclose the full happy hour line up away after we come home, because I want every night to be a surprise!
Mint Simple Syrup
from The Hungry Mouse blog
1 cup fresh mint, rinsed and chopped (stems and all)
1 cup water
1 cup white sugar
Yields about 1 1/2 cups
- Rinse and chop mint, stems and all. Stick the mint in a bowl or other heatproof container and set it aside while you make the sugar syrup.
- Put the sugar and water in a small pot.Bring it to a boil over high heat, whisking occasionally to dissolve the sugar. When it’s boiling and the sugar has completely dissolved, remove the pot from the heat.
- Pour the sugar syrup over the chopped mint.
- Give it a stir to make sure all the mint is submerged.
- Cover it with plastic wrap or a plate. Let it steep like this on the counter until it cools to room temperature. You want to cover it because a lot of mint’s flavor is in its volatile essential oils, which can escape with steam. (Same thing if you make peppermint tea…cover it while it steeps to keep more of that minty goodness in your cup.)The mint will go from vivid green to a duller, cooked veggie colored green.
- When the syrup has cooled completely, strain it, pressing the mint with the back of a spoon to squeeze out as much syrup as you can. Discard the mint, and store the syrup covered in the fridge for up to 3 weeks