Along with a taste of warmer weather the past few days, my mouth has started to water for refreshing summer cocktails. Truth be told, I am not a big drinker – hard alcohol (i.e. vodka, rum, gin) and I aren’t the best of friends. My drink of choice is usually a crisp glass of white wine, prefereably a New Zealand Sauvignon Blanc. But on occasion I have a thirst for a more interesting cocktail, including mojitos.
Did you know mojitos were a favorite drink of the author Ernest Hemingway?!
As I’ve mentioned before, I love using herbs in my cooking. Recently the monthly Recipe ReDux challenge was to use herbs in a novel way. I made a Mexican Frittata using cilantro, but the same week I also made a Cuban dish of Ropa Vieja (minus the bacon) and served it with mint mojitos. Mojitos are traditionally made with mint, sugar, lime juice, rum, and crushed ice, but sometimes you’ll see flavored varieties like mango, strawberry, and passion fruit. I for one stick with the traditional and to keep it on the lighter side I use a little less sugar and a little more club soda than bartenders.
- 2/3 cup mint leaves + extra for garnish
- 2 1/2 limes quartered + 1/2 lime sliced in wedges for garnish
- 4 tablespoons sugar
- 6 ounces white rum
- 2 cups club soda
- Place mint leaves, quartered limes, and sugar in a martini shaker. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add ice and rum to muddled mixture and shake until mixture is well-chilled.
- Strain into a rocks glass filled with ice. Add some muddled mint to the rocks glass and top with club soda. Garnish with mint and lime wedges. Serve immediately.
Do you like Mojitos? What is your favorite summer cocktail?
Hosting a cocktail party? Check out these tips about doing so responsibly.