I am pretty intensely all about the local. The local food, the local business, the local people. I’m adamant about local. It’s just that sometimes in Vancouver there isn’t anything local except apples. Seriously, even pears have been flown in from New Zealand. New Zealand!
And it’s days like today, when I’m at the market trying to convince myself that squash sounds good again, that I can’t resist something beautiful and tropical… Like these tangerines. Have you ever seen a prettier tangerine? Ever? They are so tiny, so orange and so sweet, and they look so stunning with their bright green leaves pushing out of them.
So perfect, in fact, that I had to take a slew of them home and make cocktails. And take pictures. Cocktails and pictures, two of my favorite things.
Especially when the cocktail in question is filled with gorgeous citrus, muddles basil and dark rum. Nothing local, but I’m not fussed today.
Tangerine Basil Mojitos
- 1 cup water
- 1 cup sugar
- ½ tangerine, sliced
- 3 large basil leaves
- ½ oz simple syrup
- 1 ½ oz dark rum
- Pinch of salt
In a small pot, bring the sugar and water to a boil. Stir until all the sugar is dissolved, then cool completely.
In a short glass, muddle the tangerine and basil leaves – basically just smash them with a muddler or a wooden spoon.
Add in the simple syrup and the rum and stir.
Top with ice, and then soda.