LOCAL Mojito by Chef Ryan Zale
This LOCAL Mojito is a crowd favorite at The LOCAL Chop & Grill House in Harrisonburg, VA. Chef Ryan Zale shared his recipe with us and you are sure to love it.
Ingredients
- 5 fresh Mint leaves
- 2 lime wedges
- 2 ounces light rum
- 2 ounces club soda
- .5 ounce of Mint Simple Syrup
- .5 ounce of Pinot Grigio syrup
- 1 cup sugar
- 1 cup water
- 1 cup loosely packed fresh Mint
- 1 ounce of pinot grigio wine (we use pinot grigio, but you can substitute any leftover fruity white wine)
- Touch of sugar
For the Mojito
For the Mint Simple Syrup
For the Pinot Grigio Syrup
Instructions
- Muddle mint leaves, lime wedges and mint simple syrup.
- Add a scoop of ice and rum.
- Shake hard and pour into short glass.
- Top with splash of club soda and finish with the pinot grigio syrup on top.
- Garnish with fresh mint.
- Add sugar and water to pot.
- Gently heat until all of the sugar is dissolved.
- Add fresh mint leaves.
- Simmer syrup, stirring a few times, for about 2 mintues.
- Remove from heat and let cool.
- Puree syrup and mint leaves in a food processor or blender.
- Pour Syrup through a fine sieve, pressing hard on solids.
- Use immediately or store covered in the refrigerator.
- In a saucepan over medium heat, reduce wine by 50% with touch of sugar.
For the LOCAL Mojito
For the Mint Simple Syrup
For the Pinot Grigio Syrup
Notes
To see how you can use this recipe as a marinade, check out the Skirt Steak Nachos recipe.
Recipe created by Chef Ryan Zale, Executive Chef at the Local Chop & Grill House in Harrisonburg, VA. Visit their website at www.localchops.com. Eat Fresh Eat LOCAL.