A traditional mojito–also known as a Cuban highball–is made of white rum, sugar, lime juice, soda water, and mint. This adaptation puts a particularly summery twist on the summer classic by adding the vibrant, jammy flavors of apricot and the spicy-exotic kick of ginger via a quick apricot-ginger syrup. Though the mint takes a back seat as a perky garnish, you can heighten its flavor by bruising it a bit (mashing it) in the cocktail.
- 1/2 cup sugar
- 1 apricot seeded, peeled, and mashed
- 1- inch piece ginger cut into coins
- Juice of 2 limes
- 6 ounces vodka
- Seltzer water, plain or lime-flavored
- Mint leaves for garnish
- 1 lemon sliced into wheels, for garnish (optional)
Make an apricot simple syrup: in a small pot, combine the sugar, ½ cup water, the mashed apricot, and the ginger. Bring to a boil, remove from heat, cover, and let steep for 15 minutes. Strain into a bowl, discarding the solids, and let cool.
To the cooled bowl of syrup, add the juice of 2 limes and the vodka. Mix well.
To serve, fill 4 glasses with ice, divide the vodka mixture among the glasses, top with seltzer, garnish with mint leaves and lemon wheels, and serve.