David Borrego is the Director of Operations at Post & Beam in Baldwin Hills. The restaurant has a sizable garden adjacent to their outdoor patio where they grow herbs, tomatoes, melons, strawberries and edible flowers. The garden, which is kept up by Geri Miller of Home Grown Edible Landscape, serves as inspiration for David’s cocktails like this Purple Basil and Mint Mojito. When you muddle the purple basil with the drink it gives it a pale purple hue that makes it extra delightful to sip on.
Keep reading for his recipe…
Purple Basil and Mint Mojito
(From David Borrego of Post & Beam)
2 oz Diplomatico Anejo Rum
1 oz fresh squeezed lime juice
1 oz simple syrup
6 leaves of fresh purple basil
6 leaves of fresh mint
Muddle the purple basil, mint, rum, simple syrup and lime juice together with a few ice cubes to integrate all of the favors.
Add ice and shake for 20 seconds.
Pour in a hi-ball glass, the yield should be approximately 14 ounces.
Garnish with a purple basil and mint leaf with a 1/2 lime wheel.