Chef Kelly’s Ginger Mojito (Oceania)

8 sprigs mint

2 cups simple syrup (see tip)

2 cups Silver tequila

2 cups lime juice, freshly squeezed

1 can ginger ale, cold

Detach the mint leaves and divide them evenly among 8 Collins glasses, about 10 leaves per glass. Using a wooden spoon, muddle the leaves. Add ¼ cup (2 ounces) of simple syrup to each glass and continue to muddle. Fill the glasses with ice. Add ¼ cup of tequila and ¼ cup of lime juice to each glass. Top each drink with a splash of ginger ale.

CHEF TIP | SIMPLE SYRUP -To make simple syrup, combine equal parts water and sugar in a saucepan and heat, stirring, until the sugar dissolves.