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Mighty Mojito

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This recipe comes from the greatest mojito-mixer alive.  Luckily for me, I get to drink these whenever I like, because the recipe is from my husband, Dave.

When summertime comes, there’s absolutely nothing that tastes better on a hot day than a cold Mojito.   Especially if consumed while tending a hot grill.

Our family likes them sweet and sparkling, and loaded with fresh mint.  (The great thing about mint — once you plant it, anywhere, it will take over.  No need to water!)  Such a perfect combination of flavors, the sour lime juice, fizzy club soda, and the mint.  Be careful, though — they’re delicious, but they’re also very strong!  This recipe is adapted from Bon Appetit magazine. Makes 4-6 tall drinks.

Mighty Mojito

Made famous by Dave in Chapel Hill, North Carolina

For the “Mojito Nectar”
8 ounces fresh-squeezed lime juice
8 ounces simple syrup*
8 ounces white rum

about 30 mint leaves
12 ounces club soda
ice

Mix the lime juice, simple syrup, and white rum in a large bowl or pitcher.  Use a wooden spoon to lightly crush the mint leaves together, so they release as much flavor as possible.  This is your mojito nectar.

Divide the nectar equally into 4-6 tall glasses.  This is only half of the final beverage, so don’t overfill.

Add to each glass an equal amount of club soda, and stir gently to combine.  Then add ice cubes and serve.

Slice an extra mint leaf along its stem, or a lime round, and slide vertically onto the rim of the glass.

* To make simple syrup, bring 1 cup water to a boil, then slowly stir in 1 cup of sugar.  Gently stir until the liquid becomes clear and all the sugar has dissolved, then remove from heat and allow to cool.  Best to make the simple syrup ahead of time so you’re working with cold ingredients.  You may refrigerate the syrup for up to two weeks, so do as we do at home and double this part of the recipe.  That way you can have them again later in the week!

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