Featured Recipe: Linden’s YieldMojito
As we are between seasons- still feeling the heat of summer in the city but slowly preparing ourselves for pumpkin-spiced everything, we decided to put a fall twist on a summer favorite: the Mojito. The fruit is flexible, use what you can find fresh! Our remote feline coworker, Linden, advises that the drink is best enjoyed while lounging in a sunbeam and bird-watching; preferably as far away from her pesky little sister, Gidget, as possible.
- 6 sprigs of fresh mint
- ¾ ounce fresh lime juice
- ¾ ounce simple syrup
- 1 ½ ounces white rum
- Handful of in-season fruit:
- Spring: strawberries and/or mangos
- Summer: blueberries and/or peaches
- Fall: pears and/or plums (pictured)
- Winter: lemons and/or halved cranberries
- Champagne or other chilled bubbly (You could use club soda in a pinch)
Fill a highball glass with crushed ice and sliced fruit. In a cocktail shaker, muddle 5 sprigs of mint with lime juice and simple syrup. Add rum and shake with ice, straining into your highball glass. Top with bubbly and garnish with your remaining mint sprig.
Note: To make simple syrup, bring equal parts sugar and water to a boil in a saucepan, stirring until sugar is dissolved, then cool. Simple syrup will keep in the fridge, covered, for up to 30 days.