MOROCCAN MOJITO

Serves 1.

From Spoonriver in Minneapolis. Ellie Berglund, bar manager, notes that this is one of her favorite summer drinks.

• 3 to 4 cardamom pods

• 11/2 oz. (3 tbsp.) light rum

• Small splash Cointreau (orange-flavored liqueur)

• 1 oz. (2 tbsp.) fresh lime juice

• 1 oz. (2 tbsp.) mint simple syrup (see below)

• Dash of rose water

• Ice

• Fresh mint leaves and slice of lime

Directions

Crush cardamom pods with a mallet or garlic press. Place in cocktail glass.

Top with rum, Cointreau, lime juice, simple syrup, rose water and ice. Stir gently. Garnish drink with the mint and a slice of lime.

To make mint simple syrup: Combine 1 cup sugar with 1 cup water. Heat until sugar dissolves in water. Add a handful of fresh mint. Let steep 10 to 15 minutes. Remove mint, cool syrup and store in refrigerator.

 

Taste editor Lee Svitak Dean serves up cocktail recipes monthly from local bartenders. If you have requests for specific drinks, send them to <a href="mailto:taste@startribune.com">taste@startribune.com</a>.