Beverages |
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Mojito - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
In a tall collins glass, add mint leaves, sugar and a splash of club soda. Muddle mint leaves until the mint aroma is released. Cut the lime in 1/2, squeeze the lime juice into glass, dropping 1/2 of the lime into the glass. Fill glass with ice. Add rum and top with club soda. Stir or shake until thoroughly mixed. Garnish with a lime wedge and serve.
Adjust the amount of rum to your own tasting, up to 2 1/2 oz. per serving. Also, you can substitute sugar with 1 tablespoon simple syrup.
To make simple syrup: Heat equal parts sugar and water in a saucepan until just before boiling and stir until the sugar has completely dissolved. Make up a big batch – say a cup of sugar and a cup of water – then toss it in the fridge … it’ll easily keep for a couple of weeks, during which time you’ll be able to whip up mojitos at a moment’s notice, to the delight of your very fortunate friends.
ALTERNATE INGREDIENT LIST FROM BACARDI:
Refreshing? Yes!!! These are an outstanding poolside drink.
I had my first Mojito in Miami on a layover to Haiti in February 2003. I met Joan's Uncle Carl for dinner... we sat on an outside patio and chatted for a long time while he drank coffee and I drank Mojitos, a Cuban drink. We had a great chat, and it was the last time I saw him before he passed away. Cheers, Uncle Carl!
- 1 ½ shots light rum
- 1 lime
- 2 tablespoons sugar
- 8 mint leaves -- spearmint/peppermint
- club soda
- ice
PREPARATION
In a tall collins glass, add mint leaves, sugar and a splash of club soda. Muddle mint leaves until the mint aroma is released. Cut the lime in 1/2, squeeze the lime juice into glass, dropping 1/2 of the lime into the glass. Fill glass with ice. Add rum and top with club soda. Stir or shake until thoroughly mixed. Garnish with a lime wedge and serve.
Adjust the amount of rum to your own tasting, up to 2 1/2 oz. per serving. Also, you can substitute sugar with 1 tablespoon simple syrup.
To make simple syrup: Heat equal parts sugar and water in a saucepan until just before boiling and stir until the sugar has completely dissolved. Make up a big batch – say a cup of sugar and a cup of water – then toss it in the fridge … it’ll easily keep for a couple of weeks, during which time you’ll be able to whip up mojitos at a moment’s notice, to the delight of your very fortunate friends.
ALTERNATE INGREDIENT LIST FROM BACARDI:
- 1.5 oz BACARDI Rum
- 12 fresh spearmint leaves
- ½ lime
- 7 oz club soda
- 2 tbsp. simple syrup (or 4 tsp. sugar)
Refreshing? Yes!!! These are an outstanding poolside drink.
I had my first Mojito in Miami on a layover to Haiti in February 2003. I met Joan's Uncle Carl for dinner... we sat on an outside patio and chatted for a long time while he drank coffee and I drank Mojitos, a Cuban drink. We had a great chat, and it was the last time I saw him before he passed away. Cheers, Uncle Carl!