By: Anida van der Spuy (Reproduced with kind permission from A touch of Rooibos)
The mojito is a Cuban classic. This recipe is with a South African twist.
2 ½ tbsp Rooibos Syrup (see Rooibos Syrup recipe)
¹⁄³ cup white rum
2 to 3 lime wedges
a generous amount of mint leaves, without stalks
5 ice cubes, crushed
Place the Rooibos syrup, rum, lime wedges and mint in a tall, sturdy glass.
Crush the mixture with a muddler* or the back of wooden spoon.
Add the crushed ice and top up with soda water. Stir vigorously and serve immediately.
* A muddler is a bartender’s tool, used to ‘muddle’ or make a mash of fruits, herbs, or spices in the bottom of a glass to release their flavor.