EAT/DRINK

COCKTAILS

Long, lazy lunches call for a cocktail that is refreshing and uncomplicated. The rosella mojito hits just the right spot

In my work at ProBar Zimbabwe I have spent over a decade helping people celebrate their most important moments through the creation of beautiful drinks. There are a few special cocktails that I enjoy myself, and sometimes I make them for others (if they’re lucky.) Hot, sunny afternoons and lazy December lunches bring out the cocktail spirit in me and the rosella mojito pushes all the right buttons.

In Zimbabwe, rosella (Hibiscus sabdariffa) is grown mainly in Binga where it plays an important role in supporting community development through income generation. Rosella is high in vitamin C, antioxidants, calcium and iron, and the calyces are a beautiful red colour. Rosella is known for its antibacterial and anti-inflammatory properties, and research suggests that consumption of rosella drinks helps to reduce carbohydrate absorption and lower blood pressure.

The mojito is a traditional Cuban drink which usually involves, in some quantity: white rum, sugar, lime juice, soda water and mint. It is delightfully sweet, and citrus-y and minty all at the same time, and makes for a welcome respite from the blazing summer heat. If you don’t like rum, you can change it up for vodka or gin depending on your mood and what’s in the cupboard — they all work pleasingly well. For those of you who prefer to remain level-headed, just leave out the alcohol entirely and top up with soda water. This is truly a drink for everyone.

Ingredients

1 shot rosella syrup (see below)
1.5 shots white rum
1 shot fresh lime juice (one lime, squeezed)
3 lime wedges
6 mint leaves
Soda Water

Method

TO MAKE ROSELLA SYRUP
Place one cup water and one cup sugar and a handful of dried rosella calyces in a pot and slowly boil it down until you have a thick syrup. The more you reduce it, the sweeter it becomes. Strain and reserve the calyces for garnish. You can double or triple the amounts and save the syrup in the fridge for up to a week (not that you’ll have any left once you taste it).

TO MAKE THE MOJITO
Add rosella syrup, lime wedges and three mint leaves to a whisky tumbler. Muddle these together to release the lime juice and mint fragrance. (Muddling is just what it sounds like: squish and squash it altogether using a “muddler” — the back of a wooden spoon or the pestle from your mortar and pestle will do.) Add rum and lime juice, and stir. Fill the tumbler with ice and top up with soda water. Garnish with the mint leaves and a few of the rosella calyces.

Words by Asa Jogi