Tan Rutley, a teacher/blogger/maker/hugger, is the creator of Squirrelly Minds where she shares DIY creations, recipes, and more to make your life pretty and fun. Her mind never stops thinking, planning, and making (squirrelly mind, get it?) and her projects nearly always leave her covered in glitter or flour. Sometimes both. Tan is an island girl living in Canada's west coast with her husband and overly fluffy kitty Lucy.
Travelling through Morocco for our honeymoon last summer my husband and I drank a lot of Moroccan tea. It's a daily ritual among Moroccans who, being from a culture where alcohol is forbidden, jokingly call it "berber whiskey."
The blend of mint leaves and green tea is crisp and surprisingly refreshing on a desert hot day, but being lush North Americans, we couldn't help but wonder how it would taste chilled in a cocktail. We didn't wait long after returning home to find out.
Photo: Squirrelly Minds
Green Tea Simple Syrup 1 cup very strongly brewed gunpowder tea 1 cup sugar
In a medium sauce pan, combine two ingredients and stir over medium heat until sugar has dissolved. Bring tea mixture to a light boil. Simmer, stirring occasionally, until reduced to a half of the original amount to create a syrup. This will take 15 minutes or more, depending how thick you want your syrup. Let cool.
Mojito 1 1/2 oz white rum (I prefer gin, which works just as well) 3/4 oz simple syrup Sparkling water Dash of bitters 2 sprigs of mint Ice cubes
In a cocktail shaker, combine rum, simple syrup, bitters, and a sprig of mint. Shake well. Pour into your glass (with or without ice cubes) and top with sparkling water. Garnish with a sprig of mint and enjoy.