The Last Word: Hibiscus Mojito

Head to Commercial Drive for Havana Vancouver’s floral twist on the classic five-ingredient cocktail. Jennifer Gauthier photo

Our love for the mojito will never die

Mint, rum, soda, lime, ahhh: Cuba’s classic highball makes us think of Caribbean breezes and sandy beaches. Forget the naysayers; the Mojito will always be the quintessential drink for sunny days.

• 2 oz white rum
• 1 oz freshly squeezed lime juice
• 1 oz hibiscus syrup (recipe below)
• 8 to 10 mint leaves
• Soda water to taste

Measure white rum, lime juice, hibiscus syrup and mint leaves into a tall glass. Muddle, fill glass with ice, then top with soda. Using a bar spoon, stir the drink, pulling the mint leaves throughout the ice cubes. Serves 1.

Hibiscus Syrup

• 4 cups sugar
• 4 cups water
• 1 cup dried hibiscus flowers

Place sugar and water in a medium-sized saucepan over medium heat. Bring to a simmer, stirring, until the sugar has completely dissolved. Remove from the heat and add the dried hibiscus. Steep overnight. Strain. Cover and keep chilled for up to a month. Makes about 4 cups.

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