sweet apricot and green tea mojito
Adding tea to cocktails is revolutionary. After the Great Gas Hunt of 2021, I think many of us in the Florida idiot den deserve a Sweet Apricot and Green Tea Mojito. That is, if you’re not one of the gas hoarders.
Honestly, though. Since 2020 the human species’ ability to melt into a needless panic goo has proven incessant and so easily triggered I think we all need to revert to elementary school-type educational videos about what NOT to do if everything is on fire. I really don’t want to dive into a tangent about this overmuch, but seriously – the simple Google search can yield some credible sources that will tell you whether to freak out or not. Even so, freaking out and overconsuming is probably not the answer anyway.
At least during hurricane season I’m savvy enough to keep flour and yeast around so when all the loaves sell out on the store shelves, I can bake up several loaves of my own bread to stow in case our diet is reduced to carbs for several days.
Ok. Fin. Time for a drink.
I haven’t found apricots in the flesh quite yet, but the beauty of this mojito variation is the use of apricot jam. Always available in the jelly and preserves section. I buy reduced sugar versions since I’d prefer to taste the fruit more than a hunk of sweetness.
Mojitos, as with the Blackberry Lavender Mojito of prior, use lime, rum, and mint as the base flavors, all of which appear here. The only deviants are the jam and the tea, and they’re wonderful deviants. Very cordial. Might pay you a compliment if you’re sad.
The key to a successful cocktail is ensuring the green tea, once the honey is stirred in, is nice and cool. If you’re worried about the heat remaining even after a little sit on the counter, feel welcome to pop the steeped tea in the fridge for a bit to expedite the process. When ready, muddle the mint with the jam and lime juice. Pour in green tea and rum, shake with ice, and strain. Top with some sparkling water. That’s it!
Light, bubbly, and just sweet enough. The perfect buffer to shield you against stupid.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!
More summery cocktail ideas:
Peter Cottontail’s Carrot Patch Cooler
Ingredients
- 2 bags green tea
- 1 tbsp honey
- 4 tbsp apricot jam
- 12 mint leaves
- 1 oz lime juice
- 4 oz white rum
- sparkling water, for topping
Instructions
- Boil one cup of water. Steep green tea bags for 5 minutes. Remove bags and stir in honey. Allow to cool for about 10 minutes.
- Fill two glasses with ice.
- In a cocktail shaker, muddle apricot jam, mint leaves, and lime juice. Add 1/2 cup brewed green tea and the rum. Add ice and shake until cold. Strain evenly into both glasses and top with sparkling water. Garnish with fresh mint leaves.
