Lavender Rose Mojito, garnished with a fresh stem of lavender, makes a stunning presentation. But I’ll be honest, the original recipe was a little…rosy. I’m still tinkering.
The formula I used—based on The New York Times recipe—calls for far too much rosewater for my taste. Either that or the rosewater I used, purchased from my local Indian grocery store, is too potent.
Sipping the original version of Lavender Rose Mojito—using a Lavender Simple Syrup that called for 2 ounces of rosewater—was like drinking a big, fat overblown heirloom rose. It was all rose without a hint of lavender or mint, the drink’s other aromatic herbs.
Unfortunately I didn’t have time to test drive a second version of the Lavender Simple Syrup before posting. But I’m guestimating that a tablespoon of rosewater will add enough rosy flavor notes to complement, but not overpower, the mojito’s fragrant lavender and cool mint.
So try this…
Lavender Rose Mojito Recipe
For each mojito you will need:
Handful of fresh mint leaves
1 jigger Lavender Simple Syrup, recipe below
Juice of one lime
1 jigger golden rum
Sparking water
Ice
Fresh lavender stems for garnish
- Into a tall glass pour the simple syrup. Add mint leaves. With the handle of a wooden spoon mash the mint leaves to release their flavor.
- Add the lime juice and rum. Stir to mix.
- Fill the glass with ice and add sparking water to fill the glass. Gently stir to mix syrup and water. Garnish with lavender stem.
Lavender Simple Syrup recipe
2 cups sugar—I like 1 ¾ cup white and ¼ cup Demerara
2 cups water
One cup fresh or ½ cup dried lavender blossoms
1 tablespoon rosewater
- Place sugar, water and lavender blossoms in a medium saucepan.
- Bring to a boil, lower flame and simmer for 1-2 minutes.
- Turn off flame and let syrup steep until cool. Strain syrup and add rosewater. Store in tight container in fridge.
