Mojito Recipe

To me a Mojito goes well with a large body of water. View from Chukanut Manor over Samish Bay, Washinton state

 

Diane (L) and Jayne (R) at Chuckanut Manor having Mojitos

My friend Jayne Norton makes her way to Mexico on a regular basis. One year on her return she introduced me to the Mojito (pronounced Mo-he-toe). The Mojito is actually a Cuban creation. It is said it has its origins as a Cuban folk remedy go as far back as 1586. There’s also the thought that a little lime, sugar cane juice and mint would take the edge off noxious rum. It is likely all of the above are true. I’ve worked on the recipe a bit and think I’ve got it down. I encourage you to make the mint syrup, as it elevated this drink to divine status.

Mojitos

Makes 2 drinks

This recipe requires a mint syrup, it can be purchasede in a specialty food store, or I’ve included a recipe on this post.

In a cocktail shaker add:

- 1 cup ice.

- 15 large mint leaves.

- Juice from 1 lime.

- 1 oz of mint syrup(can substitut with store bought mint syrup)

- Muddle contents of cocktail shaker vigorously.

Add:

- 2 ½ ounces of White Rum.

- Put the lid on cocktail shaker and shake contents vigorously.

- Fill two 12 or 16 ounce glasses with ice. 

- Pour equal amounts into each glass. 

- Fill the rest of the glass with sparkling water and stir. The 16 ounce glasses will give you a milder drink that is still great. 

Enjoy!

Mint Syrup

Makes approximately 1 ½ cups

You can make this one or two days before you need it. I served a party of 10 and made a double batch. I had some left over, but not much. This also reduces the amount of mint you need in each drink.

- 1   cup sugar

- 1   cup water

- 2   cups med choped mint

•           Mix sugar and water in a sauce pan and bring to a boil.
•           Cook until liquid is clear. Remove from heat.
•      Let set for 2 minutes and then add the mint.
•      Add to glass container and refrigerate when liquid is cooled.
•          Strain the syrup to remove mint.
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Mojito by the Pitcher, Bulk Mojito, Party Size Mojito

I haven’t tried to make this ahead, but I think you could make this a couple of hours before you serve the drinks.

Makes 9 Mojitos in a 12 ounce glass

Makes 8 Mojitos in a 16 ounce glass

In a blender mix until ice is melted:

2   cups of ice

5   the juice from 5 limes

1   cup of med chop mint

6 ounces of mint syrup (can substitute this with a store bought mint syrup)

Blend contents until ices is meltedand 

Add:

10   ounces of white rum

•          Briefly blend rum and transfer contents to a 1 quart container.
•          Add plain sparkling water to mixture until the contents equals 1 quart.
•          Stir contents until fully blended.

To make individual drinks:

·      Fill a 12 or a 16 ounce glass with ice

·      For 16 ounce glass add 4 ounces of Mojito mixture

·      For 12 ounce glass add 3.5 ounces of Mojito mixture

·      Add sparkling water to fill glass, garnish and serve

Mint Syrup

Makes approximately 1 ½ cups

You can make this one or two days before you need it. I served a party of 10 and made a double batch. I had some left over, but not much. This also reduces the amount of mint you need in each drink.

- 1   cup sugar

- 1   cup water

- 2   cups med choped mint

•           Mix sugar and water in a sauce pan and bring to a boil.
•           Cook until liquid is clear. Remove from heat.
•      Let set for 2 minutes and then add the mint.
•      Add to glass container and refrigerate when liquid is cooled.
•          Strain the syrup to remove mint.

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