Apple-Mint Mojito

Ahh, there's nothing like a 5pm Mojito to get the creative sparks flying. It's refreshing, it's mintily Cubalicious, it's escapism in a cocktail glass.

This is the main reason I grow mint in our garden. Apart from the occasional raita, it's called into service for mojitos only, and I love the fact that my favourite cocktail calls for a quick stroll into the sun. I am a keen mixologist, although I usually never have the right ingredients in the house, so it's more often an eccentric blend of whatever-we-have. A splash of Venetian Limoncello; a sploosh of pomegranate syrup; milk and caramel syrup. I do, though, keep a continuous stash of limes in the fridge. Lime, mint, and rum= a taste of heaven. Made just a little bit more wondrous with a sploosh of Monin's Apple Syrup. Somebody stop me!

Apple-mint mojito

3parts white rum
1part apple syrup
1part fresh lime juice
3-4 sprigs fresh mint

Best made ahead: steep the rum, lime, and mint in a shaker in the fridge. Using a spoon, press the mint against the inside of the shaker to bruise and release its oils. (This mix will keep for a whole weekend, if you can keep from it.) Add the syrup, tasting, when you're ready to serve. Pour into ice - half-filling a cocktail glass (this is heady stuff) - and top up with lemonade, mint sprigs, and optional extra lime. You'll soon have it just the way you like it.

For a classic mojito, just leave out the apple syrup.