To make ginger-infused rum, first, chop up
Fresh Ginger (1/4 cup)
Combine it with
White Rum (1 cup)
in an airtight container for up to 3 days. Strain ginger out of rum before serving.
To make the orange-thyme simple syrup, first, cut up 5 orange peels from the
In a small saucepan, place
Granulated Sugar (1 cup)
Water (1 cup)
, 5 orange peels and
Fresh Thyme (1 handful)
and boil until dissolved. Turn heat off and let syrup steep until cool and then strain out peels and thyme before using. Store syrup covered in the fridge for up to a week.
In a shaker, place 2 lime wedges and
Fresh Mint Leaves (to taste)
. Muddle to release flavors.
Next, add the ginger-infused rum, orange-thyme simple syrup,
Ice (to taste)
to shaker tin. Place shaker tin top on tight and then shake until tin turns frosty.
Strain mojito mixture into a high ball or bucket glass of fresh ice and top with
Sparkling Orange Water (to taste)
Stir mojito with cocktail stirrer, garnish with lime wedge and mint sprig. Serve and enjoy!