All week long I have been rubbing my Bali escape in your faces. But don’t worry, I am here to make amends with a cocktail recipe that is sure to fly you to Tropical South East Asia –if only in your mind. This is a twist on a classic mojito featuring anejo (aged) rum and features a decidedly Asian ingredient, Sencha green tea. Like all the cocktails on North On Harper, my husband Lukus created the Grilled Lemon And Green Tea Mojito.
Grilled Lemon And Green Tea Mojito
1.5 oz Anejo Rum (go ahead and pick your favorite brand)
Handful of Mint Leaves
2 Grilled Lemon Wheels
½ oz Honey
Brewed and cooled Sencha Green Tea (enough to fill glass)
1. Gently muddle the mint, lemon and honey (you want to bruise the mean and extract the lemon juice, but not leave them looking like they’ve been through a war) in highball glass.
2. Add rum and top with crushed iced. (Tip: compact the crushed iced so that when you get to the next step it won’t melt as fast)
3. Poor green tea over ice and stir.
4. Top with additional crushed ice and mint leaf. Add the straw and serve.
I hope you find the Grilled Lemon And Green Tea Mojito as refreshing as I do! Remember to have it handy when I share photos of Bali next week — I want you to feel like you are there with me…