Winter Mojito

Adapted from Winter Drinks by the Editors of PUNCH

Our position on the Mojito is that it need not be relegated to the warmer months. If you consider its simple combination of fresh herbs, sugar, citrus, rum, and soda water, it’s easy to slot in alternative herbs and a richer spirit for a winter revamp. In our cold-weather version we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.

Reprinted with permission from Winter Drinks by the Editors of PUNCH, copyright © 2018. Published by Ten Speed Press, a division of Penguin Random House.


Serving: 1

  • 1 large sprig rosemary
  • 3/4 ounce simple syrup
  • 2 ounces blackstrap rum
  • 1 ounce lime juice
  • Soda water, to top

Garnish: lime wheel and rosemary sprig

  1. Remove the stem from the sprig of the rosemary and combine with the simple syrup in a cocktail shaker. Use a muddler to lightly crush the rosemary and let sit for a few minutes.
  2. Add the rum and lime juice. Add ice, shake, and pour through a finemesh strainer into a collins glass over ice.
  3. Top with soda and garnish with a lime wheel and a sprig of rosemary.