Even though the arrival of autumn is waiting in the wings, there are still plenty of ways to make the most of summer. This month’s cocktail we crave – the Raspberry Basil Mojito from our friends at The Bed & Breakfast at La Jolla – offers just the right amount of tantalizing refreshment to help you savor the season.
The Bed & Breakfast at La Jolla
1 cup simple syrup (3/4 cup sugar + 3/4 cup water, heated to dissolve)
1/2 cup torn basil leaves
1 cup FRESH key lime juice (use regular limes for slightly less acidity)
2 cups white rum
1/4 cup Chambord (raspberry liqueur)
1 liter club soda
Fresh raspberries and lime slices to garnish
Pour the cooled simple syrup in a large pitcher and add the torn basil leaves. Use a large spoon/ladle to muddle the basil leaves so they release their flavor–beat them up pretty well. Add the lime juice, rum and Chambord. Stir. Add the club soda, stir, and top with ice if the pitcher allows.
To serve: Garnish each glass with fresh berries and lime slices. Serve over ice or chilled without ice.