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MOJITO: Lemongrass-Mint Mojito



  • 6 fresh mint leaves, plus a sprig for garnish
  • 1½ tablespoons simple syrup (see below)
  • 1 tablespoon lime juice (half a lime)
  • other half lime cut into wedges for garnish
  • 1 tablespoon Lemongrass-Mint Balsamic
  • 2 ounces light Rum
  • club soda



  1. 1 cup (8 ounces) water
  2. 1 cup granulated sugar
  3. Bring the water to a simmer in a saucepan set over medium-high heat.
  4. Add the sugar and stir until it completely dissolves. Remove the pan from the heat.
  5. Set aside to cool to room temperature.
  6. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.


  1. Place mint, simple syrup, lime juice and Lemongrass-Mint Balsamic in a wide glass.
  2. With a wooden spoon, muddle mint, simple syrup, lemon juice and balsamic vinegar together to form a good syrup; add ice cubes; then pour Rum and club soda; mix.
  3. Garnish with mint leaves and lime wedges.