Lemon Verbena Mojito
This juicy and fragrant refresher by Black Pineapple founder Frankie Walker goes down a treat with Nico Mendez's Uruguayan dish, Guiso de Porotos.
Serves: 1
INGREDIENTS
30ml Angostura Reserva White Rum
20ml Lemon Verbena Syrup (see recipe below)
20ml freshly squeezed lime juice
8 lemon verbena leaves, plus extra bushy sprig, to garnish
30ml chilled soda water
Glass – tall / highball
Ice – crushed
METHOD
Add all the ingredients, except the soda water, to the glass and stir. Fill the glass with crushed ice, then stir to distribute the liquid and herbs evenly. Top with more crushed ice and add the soda water.
Garnish with the lemon verbena sprig and serve with a compostable straw (put the straw right next to the herbs for maximum aroma impact).
Lemon verbena syrup: Add 250ml warm water to 250 grams caster sugar and 20 grams chopped lemon verbena leaves. Infuse for 6 hours then fine strain using a tea strainer or muslin cloth. Bottle and chill. Makes about 1 cup
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!