Sweet Basil Orange Mojito Recipes

Steps:

• Put the oranges, limes, sugar, and mint in a large rocks glass. Muddle the leaves and citrus by pressing them with a pestle or a wooden spoon until juicy and fragrant. Add the rum and ice. Cover with a cocktail shaker and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Serve.

Steps:

• In a pint shaker, muddle the basil leaves, simple syrup, and lime juice.
• Add in the rum and orange juice; stir to blend.
• Pour into a glass filled with ice; stir.
• Top off with soda water; garnish with basil leaf.

Steps:

• Divide the citrus fruit, mint leaves and sugar between 4 glasses. Muddle the fruit until the juice has been extracted. Add a shot of rum to each glass and stir. Fill each glass with ice. Top with club soda, stir and serve garnished with a mint sprig.

Steps:

• For the infused vodka: Heat a small skillet over medium heat. Throw in the cardamom and toast until slightly golden and fragrant, about 30 seconds. Remove from the heat. Add the cardamom to the vodka along with the orange zest and vanilla bean. Stir to combine, then cover and refrigerate for at least 2 hours or up to overnight.
• For the basil caviar: Combine 1 cup water and the raw sugar in a small pot over medium heat, stirring to dissolve the sugar. When it starts to simmer, remove the pot from the heat and stir in the basil. Pour the mixture into a blender and puree until smooth (be careful when blending hot liquids). Strain into a bowl and add the sodium alginate. Whisk for 1 minute, until thick. Whisk the bottled water and calcium lactate in a bowl. Suck the basil syrup into a syringe and squeeze small balls into the calcium bath. Let them soak for no more than 1 minute. Scoop out the basil caviar using a slotted spoon and rinse in a bowl of fresh water.
• For the mojitos: For each drink, muddle slices from 1 orange, 3 to 4 basil leaves and 1 tablespoon maple syrup in a glass. Throw in some ice cubes, 1 shot infused vodka, 1/2 cup orange juice and 1/4 cup sparkling water and top with 1 tablespoon basil caviar.
• Photo reprinted with permission from Nadia G.'s Bitchin' Kitchen: Cookin' For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Place half the basil in a small bowl. With a pestle or wooden spoon, crush basil until its aroma is released. Stir into sugar mixture. Remove from heat; cool completely. Strain; refrigerate until cold., Place 2 cups crushed ice and remaining basil in a 4-qt. pitcher. Using a muddler or a wooden spoon, press basil leaves against ice until their aroma is released. Stir in basil syrup and soda. Serve over crushed ice in tall glasses; squeeze lemon wedges into drink.