Chef Kelly’s Ginger Mojito

BY CHEF KATHRYN KELLY

INGREDIENTS

8 sprigs mint
2 cups simple syrup (see tip)
2 cups Silver tequila
2 cups lime juice, freshly squeezed
1 can ginger ale, cold

GUIDE / INSTRUCTIONS

For the Chef Kelly’s Ginger Mojito

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.

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