This is a spicy twist on a classic Cuban cocktail. The candied jalapenos allow you to add as much or as little heat as you can handle and the basil brings an earthy freshness to each sip.
Mix the brown sugar and water in a heavy pan over low heat.
Stir until the sugar has dissolved.
Allow to cool 30 minutes.
Preheat the oven to 250 degrees F.
Strain the jalapeno slices from their liquid. Let sit in a strainer for 15 minutes, shaking every now and then to remove any drained liquid.
Toss the jalapenos in a bowl with just enough simple syrup to coat, 3 to 4 tablespoons.
Arrange on a single layer on a baking sheet.
Bake in the oven for 2 hours, or until crisp, flipping once.
Set aside to cool.
Place back in the original jar with enough simple syrup to cover.
Store in fridge until ready to use.
Make the Basil Mojito
In 2 glasses, muddle a few basil leaves and slices of simple syrup infused jalapenos in the bottom of a tall highball glass.
Add ice.
Add the rum, jalapeno-infused simple syrup and lime juice.
Stir to mix.
Top the glass with soda water.
Garnish with more jalapeno slices, sprigs of basil and a lime wedge.
Serve cold and enjoy.
Notes
These are 'quick' candied jalapenos, not classic canned ones. They are great for a week stored in the fridge. To make a Mocktail Basil Mojito with Candied Jalapenos, omit the rum. Add the simple syrup and soda with fresh basil and jalapeno slices over ice and stir to combine.