The Best Sweet Tea Mojito

Course: Drinks

Cuisine: Cuban, Fusion

Diet: Vegan, Vegetarian

Prep Time: 5

Total Time: 5

Servings: cocktail

Calories: 125kcal

Author: Jazzmine Woodard

Crisp, refreshing classic mojito with a twist of truly southern sweet tea

Print Recipe

Equipment

1 highball glass
1 jigger
1 muddler
1 bar spoon

Ingredients

3 mint leaves
½ ounce sweet tea syrup
ice
2 ounces rum
¾ ounce lime juice from about one fresh lime
club soda

Instructions

Add mint leaves and tea syrup to highball glass and press with muddler to release the mint oils and combine the flavors.
Fill glass ¾ full with ice then pour in rum, lime juice, and top up with club soda.
Stir to combine then add any desired garnishes. Serve immediately and enjoy responsibly!

Notes

Making the Sweet Tea Syrup

Dissolve 1 ½ cup sugar in one cup of water in a saucepan over medium high heat.
Add six tea bags and bring the mixture to a boil.
Remove pot from heat and steep the tea until syrup is cooled (about 30 minutes) then remove tea bags from syrup. Don't squeeze the bags to get extra liquid out as this releases tannins that can turn the syrup bitter!

Preparation

To make a big batch of sweet tea flavored mojitos, muddle two ounces sweet tea with 12 mint leaves in a pitcher then fill the vessel halfway with ice. Add eight ounces rum, three ounces lime juice, and 16 ounces of club soda and stir. Serves four.

Cocktail Tool Substitutes

Instead of a bar spoon, you can use a regular table spoon or butter knife plus a gentle hand to stir.

And instead of a jigger to measure the rum and syrup with, you can use a standard size shot glass, which holds about the same amount of liquid as the jigger's large end.

Lastly, in place of a muddler, you can use the tail end of a kitchen spoon.

Nutrition