How to make a Virgin Mojito – Basil & Cucumber Mojito
Being quite averse to the tons of sugar that goes into cocktails, I was never a fan of cocktails. Because of this, I was quite a late entrant to the world of Mojitos. I tasted my first Mojito in 2006 at Britto’s in Goa where we ushered in 2007 with a bunch of friends. And I was in love with this minty fresh drink made using rum in its original version. It’s refreshing nature lends itself to a good choice for a daytime drink or for a brunch, something like a sangria does or a gin and tonic.
But come summers, and you crave for a refreshing drink every now and then, and it’s better to leave most of them unspiked, in general interest of everyone concerned 😛 😛 Hence these virgin mojitos!
So here’s my genius Basil & Cucumber Virgin Mojito, something that works so well for the summers, given the freshness that basil and cucumber, both bring to the drink. The base for mojitos is to muddle the ingredients along with the sugar / brown sugar to release all the flavours and then to top with soda, ice, rum and anything else you may be adding.