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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Chef Kelly’s Ginger Mojito is refreshing.

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