Bartender Cocktail Recipe: Mixologist Adam Seger's Strawberry Basil Balsamic Mojito
Mojitos are kind of like the patron cocktail of South Florida. It makes sense: they're refreshing, tropical, and they herald back to the birth-land of many of our region's inhabitants.
Photo Courtesy iPic Entertainment
Originally from Cuba, the drinks were traditionally made up of white rum, sugar cane juice, lime juice, sparkling water, and spearmint or yerba buena (a variety of mint easily found on the Caribbean island).
Like most things that have been brought to the US, we've bastardized the original recipe -- and mojitos have almost become their own drink category. Quite frankly: we're all about the creativity.
To get a professional's interpretation, we called on iPic Entertainment's Adam Seger, Master Mixologist behind the inventive cocktail list at Tanzy to give us his recipe for his favorite mojito the strawberry basil balsamic mojito.
"Although the mojito is traditionally a mint-based cocktail, basil is actually a member of the mint family," said Seger. "Mint and strawberries are a classic combination, so basil is just a bit of a twist. Strawberries & balsamic are a classic combination in Italy and it does not get much more Italian than basil and balsamic. In the spirit of 'What grows together, goes together' Tanzy's Strawberry-Basil-Balsamic Mojito is the ultimate Mojito Italiano."
Strawberry Basil Balsamic Mojito
1/2 Lime, cut off center to remove bitter white center pith, then cut in quarters
7 Mint Leaves
7 Basil Leaves
2 Large or 4 small strawberries, rough cut
1.5 Tablespoons Brown Sugar
1.5 Ounces Shellback Spiced Rum
Splash of soda water
Aged Balsamic Vinegar
Step One: In a tall tumbler, muddle lime, mint, basil, strawberries, and sugar until juicy and aromatic.
Step Two: Add the rum, fill the glass with ice, and top with soda.
Step Three: Pour into another glass, then back into the original glass to mix. Add a few drops of aged balsamic vinegar.
Step Four: Garnish with additional mint, basil, or a whole strawberry topped with a mint sprig.
Step Five: Serve and enjoy.
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