It’s hard to believe that the official start of spring is exactly one week from now. In lots of places across the United States, it only takes one look at a thermometer to become skeptical about an early spring.
However, we’ve never been ones to call into question the advice of sage groundhogs, so we’re sharing a recipe we found for a Green Tea Mojito that’s ready to kickstart the season whether the climate cooperates or not. After all, when spring doesn’t arrive just in time, you may as well drink like it’s here already!
This recipe from The Kitchn is terrific because it’s adaptable. You can feel free to use any of your favorite green teas that you think will go great with rum. We recommend our Green Tranquility Mao Feng, not just because its slight sweetness is a nice compliment to rum and mint, but also because it helps to offset the sourness of lime.
A note on “muddling”: if you’re feeling fancy, by all means, use a mortar and pestle. However, you can just as easily use the handle of a wooden spoon to get the job done. Remember that the point of muddling is to help break down the product (in this case mint) and release flavors. Don’t overdo it!
Green Tea Mojito
(adapted from Organic, Shaken and Stirred by Paul Abercrombie)
- 1 tablespoon fresh lime juice
- 4 large mint leaves
- 2 teaspoons sugar
- approx. 1/2 cup brewed green tea, chilled
- 1 ounce white rum
Muddle the lime juice, mint, and sugar together in a Collins glass until the leaves bruise lightly and the flavors release. Add ice until glass is about 3/4 full and then pour in rum and green tea. Stir thoroughly.
Cheers to an early spring, even if it’s only in our dreams and our cocktail glasses!