Lemongrass-Mint Mojito

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Lemongrass-Mint White Balsamic



6 fresh mint leaves, plus a sprig for garnish

1-½ tablespoons simple syrup (see below)

1 tablespoon fresh lime juice – save half the lime cut into wedges and garnish drink.

1 tablespoon Sunshine Coast Olive Oil Co. Lemongrass-Mint White Balsamic Vinegar

2 ounces light Rum

club soda



Place mint, simple syrup, lime juice and Lemongrass-Mint White Balsamic Vinegar in a wide glass. With a wooden spoon, muddle mint, simple syrup, lemon juice and balsamic vinegar together to form a good syrup, add ice cubes, then pour Rum and club soda, mix. Garnish mint leaves and limes.



1 cup (8 ounces) water

1 cup granulated sugar

Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.