This rooibos mojito, which I was served at Bushmans Kloof in the Cederberg, is a delicious twist on the classic cocktail.
Serves 1
You’ll need:
- 30 ml rooibos syrup
- 60 ml white rum
- 2 – 3 lime wedges
- A handful of fresh mint leaves
- Crushed ice
- Soda water
Place the rooibos syrup, rum, lime wedges and mint in a tall glass. Crush the mixture with the back of a wooden spoon. Add crushed ice and top up with soda water. Stir vigorously and serve immediately.
Photo courtesy of janineomg.
