Ok, I’ll admit January isn’t prime Mojito season. But, I was trying to come up with some ideas for the blog and later this week I was planning on being in Miami for work. Well, several months ago I was planning to possibly be in Spain as I had found some cheap airfare. However, the work conflict came up, but now those plans fell through as well…for me. I’ll still be working the event this weekend, from home, while many of my coworkers are in Miami. So, I’ll be where it’s in the mid-40’s, and they'll be in Miami where the mercury will touch 80 degrees. Not bitter about this…whatsoever.
While Miami is about as close to Cuba as I’ve been, it’s not the first place I had a mojito. The first time was at some bar with my friend, about 20 years ago. I texted her to try and get the name of the place but our memories were a bit fuzzy. All we could really remember was dancing to Percolator. I’ve learned over time this is one of the bartender’s least favorite drinks to make, simply because it takes a bit more time then filling a glass with ice, some liquor and splashing on a mixer. However, if you’re at home, they are kind of fun to make. I was sure to have several to wash away the pain of not going someplace sunny and warm later this week.
Mojito
If you don’t have a muddler, use a wooden spoon or the flat end of a French pastry roller.
Mint
Sugar
Lime
White Rum
Crushed ice
Club Soda
Muddler
Place a few sprigs of mint (or ~12 leaves) into the bottom of a Collins glass. Add in 1 tbsp of sugar and mash together with the muddler for about 10-15 seconds.
Cut a ¼ wedge from a lime into 4 smaller pieces and add to the glass and muddle away until the limes are juiced and the liquid turns cloudy from being infused with the sugar and mint oil.
Add in 2 oz. of rum and stir well with a spoon, bringing all of the contents up from the bottom to really infuse the rum.
Add in some crushed ice and top off with some club soda. Garnish with a slice of lime and some more mint.
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