LOCAL Mojito by Chef Ryan Zale

Ingredients

For the Mojito
• 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
For the Mint Simple Syrup
• 1 cup sugar
• 1 cup water
• 1 cup loosely packed fresh Mint
For the Pinot Grigio Syrup
• 1 ounce of pinot grigio wine (we use pinot grigio, but you can substitute any leftover fruity white wine)
• Touch of sugar

Instructions

For the LOCAL Mojito
1. Muddle mint leaves, lime wedges and mint simple syrup.
2. Add a scoop of ice and rum.
3. Shake hard and pour into short glass.
4. Top with splash of club soda and finish with the pinot grigio syrup on top.
5. Garnish with fresh mint.
For the Mint Simple Syrup
6. Add sugar and water to pot.
7. Gently heat until all of the sugar is dissolved.
8. Add fresh mint leaves.
9. Simmer syrup, stirring a few times, for about 2 mintues.
10. Remove from heat and let cool.
11. Puree syrup and mint leaves in a food processor or blender.
12. Pour Syrup through a fine sieve, pressing hard on solids.
13. Use immediately or store covered in the refrigerator.
For the Pinot Grigio Syrup
14. In a saucepan over medium heat, reduce wine by 50% with touch of sugar.

Notes