A mint mojito martini might become your go to cocktail for the summer. I’m lucky that my CSA (community supported agriculture) basket has included a steady supply of herbs so far this season. There was a hefty bunch of mint in the second week’s basket. At first, I puzzled over what to do with it. I considered making mint chutney, but the immersion blender is still MIA from the move. I contemplated chocolate and mint, but didn’t really have the time to get creative. I landed on dumping the mint leaves into a jar of light rum and walking away from it for a week. (I refrigerated the infused rum, just to stay on the side of food safety).
Once the mint had infused for a week, I pulled it out and took a taste. It was definitely minty. I strained the rum through a coffee filter into another jar so that it would be ready to go for future use. While a mojito is traditionally muddled mint with muddled lime, I opted to use my infused mint in this mint mojito martini, along with fresh squeezed lime juice and a touch of agave nectar. With a mint infused sugar rim, this mint mojito martini was perfect for sipping in the afternoon out on the patio.
- 1/2 cup fresh mint leaves
- 1 cup white rum
- 2 ounces mint infused white rum
- 1 ounce agave syrup
- juice from one lime
- Muddle the mint leaves and combine with the white rum in a small jar. Cover and refrigerate for a week. Strain through a coffee filter to remove the mint leaves and store in the refrigerator.
- Combine all ingredients in a cocktail shaker. Shake and serve in a martini glass.
- Serves 1. Enjoy!