Our position on the mojito is that it need not be relegated to the warmer months. If you consider its simple combination of fresh herbs, sugar, citrus, rum, and soda water, it’s easy to slot in alternative herbs and a richer spirit for a winter revamp. In our cold-weather version we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary. Note that if you use the winter herb syrup, you need not muddle the rosemary.

　　

Ingredients

1 large sprig rosemary

　　¾ ounce simple syrup or winter herb syrup

　　2 ounces blackstrap rum

　　1 ounce freshly squeezed lime juice

　　Soda water, to top

　　Garnish lime wheel and rosemary sprig

　　

Simple syrup:

1 cup cane sugar

　　1 cup water

　　

Winter herb syrup:

2 large sprigs rosemary

　　2 bunches thyme

　　5 sage leaves

　　1 cup sugar

　　1 cup water

　　

Make simple syrup:

Step 1

Combine the sugar and water in a saucepan over low heat. Stir until the sugar dissolves, about 5 minutes. Remove from the heat and let the mixture cool. Store in a glass jar in the fridge for up to 1 month. Makes 1 1/2 cups.

　　

Make winter herb syrup:

Step 2

Wash the herbs and set them aside to dry. Combine the sugar and water in a saucepan over low heat. Add the herbs and stir until the sugar dissolves, about 3 minutes. Remove the pan from the heat and let the mixture cool and macerate for 1 hour. Strain through a cheesecloth into a glass jar and store in the fridge for up to 1 month. Makes 1 1/2 cups.

　　

Make Mojito:

Step 3

Remove the stem from the sprig of the rosemary and combine with the simple syrup in a cocktail shaker. Use a muddler to lightly crush the rosemary and let sit for a few minutes. Add the rum and lime juice. Add ice, shake, and pour through a fine-mesh strainer into a collins glass over ice. Top with soda and garnish with a lime wheel and a sprig of rosemary.

　　Reprinted with permission from Winter Drinks by Editors of PUNCH, copyright © 2018. Photography by Lizzie Munro © 2018 Published by Ten Speed Press, animprint of Penguin Random House.Buy the full book from Amazon.