3/4 of a cup to 1 1/4 cup of white rum (depending on your tastes and how much you want to be crowned Tikki King or Queen)
1/3 to a 1/2 cup of Thai Lemongrass Mint White Balsamic
3 cups of Club Soda
Mint sprigs and leaves (about thirty mint leaves for the mint in the drink, the rest is decoration)
To make the simple syrup, take a cup of water and add 3/4 of a cup of honey, you will want to add more if it’s coconut palm sugar, but really this is dependent on taste, if you want it sweeter you’ll need to add more of honey or coconut palm sugar. Turn your stove to medium heat and once it’s boiling, add the honey/coconut sugar until fully dissolved. Store in an air tight container until chilled ( can be kept for up to 5 days)
Add the chilled white rum, Thai Lemongrass Mint balsamic, club soda and simple syrup all together. Juice the lemons and limes, until you have a cup of juice, have one to create lime slices for decoration. Add the juice in, but this is also dependent on taste, pour half and see what you think, then add more accordingly.
Bruising the mint leaves means more mint in your mojito, if you find the balsamic adds enough you don’t need to add more mint, I love mint so I always add more. The best way to do this is with a cocktail shaker, add ice, the mint leaves, some coconut palm sugar and shake for a couple minutes, than add to the punch bowl/pitcher. If you don’t have a cocktail shaker, you could always do the same thing with a container that seals.
Stir together and serve with ice, garnish with lime slices and mint, if you wish.