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