In honor of Cinco de Mayo, and in the spirit of Latin American celebratory adult beverages, I thought I'd share Andrew's delish recipe for his famous mojito.
First make simple syrup.
Equal parts water to sugar. 8 liquid oz of water to 1 cup dry measure of sugar. For flexibility sake, 3 cups of water to 3 cups of sugar. Place in a pot and bring to an almost boil. Stirring frequently until all the sugar dissolves. Place this in a pitcher or bottle and chill in fridge, it should keep about a month.
Now for the Mojito itself:
Mint leaves. Muddle the mint in the bottom of the class with the back a wooden spoon to crush the leaves and release the essential oils.
Equal parts water to sugar. 8 liquid oz of water to 1 cup dry measure of sugar. For flexibility sake, 3 cups of water to 3 cups of sugar. Place in a pot and bring to an almost boil. Stirring frequently until all the sugar dissolves. Place this in a pitcher or bottle and chill in fridge, it should keep about a month.
Now for the Mojito itself:
Mint leaves. Muddle the mint in the bottom of the class with the back a wooden spoon to crush the leaves and release the essential oils.
Add ice, half to ¾ of glass.
1 part white rum
2 parts simple syrup
1 part lime juice
1 part white rum
2 parts simple syrup
1 part lime juice
lime wedges
If you like a fizzy cocktail, add a dash of club soda.
Put on sarong and enjoy in a hammock listening to a steel drum band. Or in reality, put kids in front of TV and sip.
If you like a fizzy cocktail, add a dash of club soda.
Put on sarong and enjoy in a hammock listening to a steel drum band. Or in reality, put kids in front of TV and sip.
1 comment:
Great minds think alike! We planted Spearmint in a planter on our deck with the sole purpose of using it for mojitos, so thank you thank you for this recipe!
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