The past week here in Southern California has been insanely hot. Well, *some* people would classify it as insanely hot. I don’t mind it one bit, and I’ll tell you why.
Weather like this means, in my opinion… that we totally have the right to stuff our faces with ice cream and to sip on super refreshing cocktails such as this Hybiscus Moscato Mojito until our heart is content.
Hopefully that works for you too…
- 3-4 fresh mint leaves
- ½ ounce hibiscus-mint simple syrup
- 1 ounce white rum
- juice of ½ a key lime
- 2 ounces moscato
- ½ cup granulated sugar
- ½ cup water
- ¼ cup packed dried hibiscus flowers
- ¼ cup packed fresh mint,
- Muddle mint leaves in a glass. Add 3-4 ice cubes, simple syrup, rum and lime juice. Stir well. Top with moscato. Garnish with a sprig of mint and/or a hibiscus flower that was used to make the simple syrup.
- Add all ingredients into a small saucepan, place over high heat, bring to a boil. Reduce heat to medium and continue to boil for 5 minutes. Strain simple syrup and allow to cool completely before using.