The Mojito

And we’re back! Apologies for the recent lull in posts–it’s not we haven’t been making delicious food and drinks, it’s that we’ve been too busy enjoying it that we’ve neglected to post in a timely manner. We’ll do our best in the future.

Given the recent warm weather, Maciek and I decided that it was appropriate to delve into more of the summer drinks. The mojito was a drink recipe that I had discovered the summer of my freshman year and have been perfecting ever since. However, the traditional recipe calls for mint, sugar/gomme syrup, white rum, lime, and soda water.  I’ve always found this a bit troublesome so instead of the sugar + soda water, it’s easier to use Sprite–plus, it already has some lime flavor. Oh, and a slight amount of triple sec is added for good measure.

J&M Mojito Recipe

  • 2 oz. Bacardi White Rum
  • 1/2 oz. Triple Sec
  • 1/2 oz. Lime Juice or 1/2 of a lime.
  • 6-12 Spearmint Leaves
  • Sprite

Cut up half a lime into 4 pieces and squeeze the juice into a bowl–add mint leaves, rum, triple sec and muddle with the back end of a shot glass (mortar and pestle would be ideal but we made do with what we had). This step is crucial in order to release the oils of the mint leaves. Afterwards, fill 2/3 of a highball glass with ice and leftover lime wedges (you may also choose to rim the glass with sugar beforehand). Pour the rum/mint mixture into the glass, top off with sprite, give it a quick stir with a spoon, garnish with a sprig of mint, and you’re all set.

Maciek and I have gone through numerous drinks–all complete awesome. But on a hot summer day, the mojito is beyond awesome. The coupling of mint and citrus, the sweetness cutting out the edge of alcohol all lends to a delicious, refreshing beverage. Enjoy.

Jerry

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