Blueberry Lemon Verbena Mojito

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Gluten-Free/Dairy-Free/Nut-Free/Vegan

Skill Level: Beginner

Yield: 1 mojito

Prep Time: 10 minutes

Cook Time: 5 minutes (for simple syrup)

Equipment Needed:

• Chef's knife

• Cutting board

• Small saucepan

• Shot glass measure/jigger

• Pint glass

• Muddler (see note in the tips section if you don't have one)

• Cocktail shaker

The Recipe:

This recipe was adapted from a mojito recipe I used to make at a Minneapolis bar I tended at...boss, if you're reading this, thanks for the inspo :)

Ingredients:

For the lemon verbena simple syrup:

• 1/2 cup sugar

• 1/2 cup water

• 1/4 cup lemon verbena leaves, roughly chopped

For the cocktail:

• 1/2 ounce lemon verbena simple syrup

• 8 mint leaves

• 1/2 of a lime

• 1/4 cup fresh blueberries

• 2 ounces white rum

• Splash soda water

• Lime wheel or wedge and mint sprig for garnish, if desired

Procedure:

1. Make the lemon verbena simple syrup by combining 1/2 cup sugar and 1/2 cup water in a small saucepan and heating on low heat. Bring to a gentle simmer, whisking occasionally, until sugar is fully dissolved, about 3-5 minutes. Remove from heat and add chopped lemon verbena, stir to combine. Let steep (fancy way of saying just let the leaves sit in the hot liquid) for 15 minutes, then strain into a container for storage. Store in the refrigerator for 2-3 weeks (if syrup becomes cloudy, discard).

2. Add mint leaves, lime and lemon verbena simple syrup to a pint glass. Use a muddler (see note below if you don't have one) to crush everything together VERY well. You want to express all of the delicious oils from the rinds of the lime, so really give it a good go.

3. Add rum and blueberries, then add ice up to the top of the glass.

4. Transfer everything over to your cocktail shaker. Shake vigorously a minimum of 15-20 shakes.

5. Pour back into your pint glass and top with soda water to the top of your glass.

6. Pour back into your shaker one time, then back into your pint glass.

To Serve: Garnish with a lime wheel and mint sprig, if desired.

Adjusting for your diet: If you don't drink alcohol, simply omit the rum. You will end up adding a bit more soda water, but I think this would make an amazingly refreshing summer mocktail.

Tips:

• Although I always list cocktail garnishes as "optional," in my humble opinion they should be there. There is an awesome book I use as a resource called The Flavor Bible, and in the first chapter it talks about how aroma is responsible for as much as 80% or more of flavor. I think taking a drink of a flavorful cocktail and inhaling the aroma of a sprig of herb or a twist of citrus really does enhance the overall experience.

• If you don't already have a muddler, don't buy one (unless you think you're going to get really into mixology, in which case I fully support you). You can use the handle-end of a wooden spoon as your muddler, or if you happen to own a French-style rolling pin, this would work great, too.

• The lemon verbena simple syrup was delicious, but if you can't get your hands on any lemon verbena you could definitely just make a regular simple syrup and sub that in (combine equal parts white sugar and water over medium low heat; stir occasionally until sugar is fully dissolved). If you wanted a little extra citrus, you could add a wedge of fresh lemon to the muddling party in step 2 of the recipe.

• I used Bacardi rum in my mojito, which tasted great but I think any white rum would do.

• Although I haven't tried it, I assume a number of fresh fruits would be super delicious in this recipe if you don't have blueberries, such as strawberries, raspberries or peaches.

The Story:

I'm growing lemon verbena on the deck this year! I've never grown it before, but it's incredibly beautiful and smells amazing, and so far has been super low maintenance. When I started to research how I could use it in the kitchen, I saw a couple of cocktail recipes pop up.

Freshly cut lemon verbena :)

I worked at a fun rooftop bar in uptown Minneapolis for 2 summers, in between school years. There was a delicious blueberry mojito on the menu that I made for guests MANY times. I am also growing several kinds of mint on the deck, and knowing how good of a pair lemon and blueberry are, I was pretty sure I could riff off of that cocktail and come up with something equally as amazing, but with a twist.

Lemon verbena, roughly chopped.

I started by making a lemon verbena simple syrup, which was very easy and produced a syrup that was an incredible, barely-there-lime-green color.

Adding the chopped lemon verbena leaves to the pan of hot simple syrup to steep.

The finished syrup; just gorgeous.

Next, I muddled up some mint leaves, half of a lime, and some of that beautiful syrup together, then added the rum and blueberries.

I don't muddle the blueberries; when you shake them a few will break and a few won't and that will be perfect.

After giving it a good shake and topping it off with a little soda water, I took my first sip and wow...I have to say, this is one of my finest creations. The lemon verbena simple syrup along with the muddled lime gave it a super citrusy kick, while the blueberries and mint came in hot with a nice sweet balance. This is what I would call a "sneaky cocktail"...soooo delicious that you have to be a little careful, because if you enjoy too many they could really sneak up on you.

Cheers!