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Adeena-Sussman-Gingery-Mojito

Gingery Mojito Pitcher

Adeena Sussman is the author of Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, which was named a Best Fall cookbook by The New York Times, Bon Appetit, and Food & Wine. She is finishing up more cookbooks to come early 2023.

INGREDIENTS

Gingery Mojito Pitcher

Serves 8

  • 9 limes
  • 4-inch piece ginger, peeled and cut into matchsticks
  • 1 cup sugar
  • 1 cup water
  • 1 small bunch mint, washed
  • 1 1/4 cups rum, plus more if desired

PREP TIME: 5 min

COOK TIME: 15 min

TOTAL TIME: 20 min

DIRECTIONS

Gingery Mojito Pitcher

  1. Use a vegetable peeler to peel only the green zest from 4 of the limes.
  2. Place the zest in a small saucepan with ¾ of the ginger, the sugar and the water, bring to a boil, reduce the heat to low and simmer until the sugar is dissolved and slightly, 3 minutes.
  3. Place half the mint into the saucepan, stir to wilt, and let the syrup cool to room temperature, 30-45
    minutes (the longer you let the syrup steep, the more potent it will be!); you
    should have about 1 ¼ cups syrup.
  4. Halve and juice the 4 zested limes and 4 additional limes (8 total) to get to about 1 ¼ cups lime juice. Cut the remaining lime into 8 wedges, place them in a pitcher and muddle them with a cocktail muddler or meat tenderizer until mashed.
  5. Pour the lime juice, syrup, and rum into the pitcher and stir to combine.
  6. Fill cocktail glasses with ice and add some of the reserved ginger matchsticks. Divide the mojito mixture among the glasses, then divide the mashed limes among the glassed and garnish with mint sprigs.