This post contains affiliate links. See my disclosure policy here.
Cocktail History
The Winter Mojito is a seasonal cocktail that was created by the editors of PUNCH and was first published in their book Winter Drinks: 70 Essential Cold-Weather Cocktails. It’s a simple variation of the iconic Mojito that calls for blackstrap rum, a winter herb syrup, citrus, and soda water to make a recipe that is much more complex and fitting for snowy weather than the original.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Soda Water: This is a type of water that has been infused with carbon dioxide gas under pressure. I used Topo Chico Sparkling Mineral Water.
Blackstrap Rum: This is a heavy rum made with the blackstrap molasses from sugar cane, spices, and alcohol. I used Tattersall Distilling Barreled Blackstrap Rum.
Lime Juice: This is the liquid juice of a lime. I used freshly squeezed lime juice.
Winter Herb Syrup: This is a sweetener made with rosemary leaves, thyme leaves, sage leaves, white sugar, gum arabic powder, and water. I made mine using this sous vide recipe.
Lime Wheel: This is a lime slice that has been cut into a circular shape.
Rosemary Sprig: This is an evergreen herb.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Muddler: This is used to muddle ingredients. I used the HQY Stainless Steel Cocktail Muddler.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Pale yellow color with an ombré effect
• Aroma: Savory rosemary and citrus
• Taste: Funky rum flavor accented with lime and woodsy herbs
• Finish: More unique rum complexity and spices
Kendall’s Take: “I wasn’t sure about this variation. Honestly, the blackstrap rum was just too funky and mostly overpowered the tasty flavor of the winter herb syrup I made. In my second iteration, I used a light Jamaican rum, and that one was much more my speed—herbal, refreshing, and not so rum-flavored that I noticed it. I would drink this one again when I want a Winter Mojito that’s not just mint-flavored.”
Recipe
This cocktail recipe was adapted from Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH.
Winter Mojito
Description
The Winter Mojito is a seasonal cocktail that was created by the editors of PUNCH and was first published in their book Winter Drinks: 70 Essential Cold-Weather Cocktails. It's a simple variation of the iconic Mojito that calls for blackstrap rum, a winter herb syrup, citrus, and soda water to make a recipe that is much more complex and fitting for snowy weather than the original.
Ingredients
Method
Stem one rosemary sprig.
Add rosemary leaves and winter herb syrup to a shaker.
Using a muddler, gently muddle for 5-7 seconds, then let sit for 2-3 minutes.
Add rum and lime juice to shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Fill a highball glass with fresh cracked ice.
Using a Hawthorne and fine mesh strainer, strain into highball glass.
Top with soda water.
Garnish with lime wheel and remaining rosemary sprig.
