So with this new concoction in hand, I decided to revisit my recipe for mojitos. I was also lucky enough to have some spearmint growing in my beach house's backyard, while at home I only had access to peppermint. I feel like the peppermint did not have a strong enough flavor for the mojito and found myself stripping my plant bare whenever I wanted to make a pitcher. With the spearmint, you only need about 6 or 7 large leaves to get a sweet, minty taste. I'll definitely be taking some home to plant in my backyard.
To really bring out the mint flavor, I decided to throw the mint leaves in with the simple syrup while the sugar was dissolving. I brought the mixture to a boil, stirred it until the sugar dissolved, and then muddled the mint leaves once the syrup had cooled back down to room temperature. Everything else I basically kept the same.
The simple syrup and spearmint combination makes for a very sweet mojito, which I enjoyed immensely. There is a downside (or maybe an upside?) to this, however: the sweetness masks the alcohol in the drink. I started with a cup of rum and could barely taste anything over the spearmint, so I added more lime and more rum. The lime cut into the sweetness slightly but I still couldn't taste any alcohol. After adding about 1 1/2 cups I decided that would have to be enough and believe me, it was. This is a very delicious and sweet treat and I'd certainly recommend playing around with the proportions in order to get your preferred taste.
6 – 7 large spearmint leaves
1 c sugar
1 c water
2/3 c lime juice
1 ½ c of rum
1 L club soda
Place the water, sugar, and spearmint leaves into a pot and bring to a boil, stirring until the sugar has dissolved. Remove from heat and allow the syrup to cool to room temperature. Muddle the mint leaves until they become fragrant, about 1 minute. Pour syrup into a pitcher and add the lime juice, rum, and club soda. Stir to mix and serve over ice. Garnish each glass with a slice of lime.