The traditional Cuban mojito is made with mint. Here, we add Thai basil to give it an exotic twist. (If you can’t find Thai basil, use regular basil; it’s a different flavor but still delicious.)
Makes one drink
Serving glass: Highball
Muddle the basil, mint, and sugar in a glass until the herbs are fragrant and mashed together. Add crushed ice to the glass, squeeze in the lime juice, and top with the carbonated water. Garnish with the lemongrass.
(Alcohol option: White rum)
For a classic presentation, salt the edge of your glasses by running a lime wedge around the rim and rolling in kosher salt.
This concoction is as refreshing as a spa drink and as fancy as a cocktail.
We use nondairy milk — try hempseed, almond, or cashew milk — in our spicy nog mocktail.
Prepare this wine-free recipe the night before serving so the fruit flavors can meld.
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