Sambuca mojito with Sour Apple
30 ml Sambuca dei Cesari
30 ml Sour Apple
15 ml Sugar syrup
6 Large mint leaves
Mix 1 cup water with 1 cup sugar in a saucepan and heat until boiling. Stir until the sugar dissolves (about a minute). Then turn off the heat. Toss in a handfull of mint leaves and let it steep (just sit there off the heat) for an hour or so. Strain out the leaves and store in the fridge till you're ready to use it.
Pour 1 ounce mint-infused simple syrup into a tall glass.Add a handful of mint leaves, and muddle it together. Add crushed ice. Muddle some more. Add to that 30ml of Sambuca dei Cesari, add 30ml of Luxardo Sour Apple.
Garnish with a mint sprig and a slice of lime.