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LOCAL Mojito by Chef Ryan Zale

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

    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.
  6. For the Mint Simple Syrup
  7. Add sugar and water to pot.
  8. Gently heat until all of the sugar is dissolved.
  9. Add fresh mint leaves.
  10. Simmer syrup, stirring a few times, for about 2 mintues.
  11. Remove from heat and let cool.
  12. Puree syrup and mint leaves in a food processor or blender.
  13. Pour Syrup through a fine sieve, pressing hard on solids.
  14. Use immediately or store covered in the refrigerator.
  15. For the Pinot Grigio Syrup
  16. In a saucepan over medium heat, reduce wine by 50% with touch of sugar.

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.

https://oldfh.collegecompanydesign.com/2012/06/local-mojito-by-chef-ryan-zale/

 

 

 

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