Sunday, August 14, 2011

Hey, Bartender - Mojitos, a Cuban classic with a twist

     I have been remiss in my recipe postings this summer, no beverage recipes. Just in case you all thought that was because I don't drink in the summer ROFLMAO, here is a favourite, with a Canadian twist.

     For any of you who have been lucky enough, the Mojito is a classic on the beaches and in the resorts of Cuba. It is a mix of rum, sugar, lime and mint topped with soda water for a little summer sparkle. There are hundreds of recipes and preparation tips, the recipe below is how I make mine. (Making use of the mint my Grandmother gave me, I'm sure she's so proud LOL)

All the bits and pieces,
Rum, spiced or regular, pitcher, soda water
Lime, mint and maple syrup and a big wooden spoon for muddling
All that's missing is the ice

Mojito Recipe
10-12 mint leaves
1 lime , cut in quarters
1 tablespoon of maple syrup*
2 ounces of rum
6-8 ounces of soda water

In the bottom of a 10 ounce glass/pitcher(whatever you are serving from or in),  muddle mint, juice of 1 lime quarter and syrup.
Muddling is crushing the mint with a spoon or pestle to release the juice and oils into the liquid. It is sometimes referred to as bruising.
Add rum, ice  and top with soda.
Garnish with lime and a sprig of mint.

* The classic recipe calls for sugar, not maple syrup.

     I usually make these by the 60 ounce pitcher so this scaled down version will have to be adjusted to taste if you want to do the same. Use more or less syrup to sweeten, adjust the amount of  lime for tartness or change the amount of mint for flavour.

     You can also add 1-2 ounces of crushed fruit; watermelon, strawberries, mango, nectarine, blueberries, pineapple, kiwi or peaches. A delicious variation that takes advantage of what ever is fresh and in season.

     Let the kids run through the sprinklers, I'll be relaxing on the patio with a pitcher one of these in my hand.

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