I Love Mojitos


My patio garden exists for three simple reasons – decoration, caprese salad and mojitos. Today was super hot and work took forever. but a mojito really does make everything better.

And they’re super easy to make. It’s the quality of ingredients that matter. Here’s what you need:

Fresh Mint – I plant Chef Jeff’s Mojito Mint — it smells amazing when you brush against it and tastes awesome — but any spearmint is fine. Even peppermint works in a pinch, although I’m sure purists would disagree with me. Grocery stores stock mint in their produce coolers, but your best bet is to head to an ethnic grocery or farmers market to get it for half the price. Whatever you do, don’t be tempted to try dried mint — it won’t release the mint oils needed to mix with the other ingredients. Plus it looks disgusting in a glass. Trust me.

Mojito Mint

 

Simple Syrup – It packs a concentrated sweetness, it mixes better than sugar and it’s super easy to make. Here’s an easy recipe.

Simple Syrup Recipe
-Combine 1 part sugar and 1 part water in a saucepan (I use 1 cup of sugar and 1 cup of water, which makes enough syrup for 4-6 mojitos)
-Bring them to a boil.
-Stir for a few minutes until the sugar dissolves.
-Remove from heat and allow to cool. It can be stored in the fridge for about a month.

Now you’re ready to mix!

Mojito for One
– 8-10 Fresh Mint Leaves
– 1-2 Tablespoons Simple Syrup
– Half a Lime, cut into four wedges
– Fresh lime juice to taste
– White Rum
– 1/2 Cup of Club Soda

– Muddle three of the lime wedges, mint leaves and simple syrup in a glass
– Add 1-2 oz. of rum and additional lime juice, if desired
– Stir well to mix the flavors (this is important!)
– Add ice
– Top with Club Soda
– Garnish with remaining lime wedge

A mojito should be crisp and refreshing, a little tart from the lime and never too sweet. And they’re good without alcohol too.

Cheers!

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