July 15, 2014

Classic Mojito

We love this version my sister created that uses mint simple syrup to make a big batch, and we made them that way for our wedding. But, after a trip to the Florida Keys in April during which we sampled several authentic mojitos or at least mojitos that felt authentic because of our proximity to Cuba, and with our mint patch revived, we are loving the classic mojito: jagged edges of pretty, fresh mint, several muddled lime wedges, and granulated sugar instead of simple syrup which we normally prefer using in cocktails. We even did a tasting the other day of three mojitos, each with a different kind of mint since we have three kinds (our own that finally came back this year, a chunk of my mother-in-law's mint she dug up for us, and some I bought and planted recently). But I couldn't explain the results of the tasting since we don't know the names of the kinds of mint. One drink was more pepperminty, one was more mellow. Let's just agree that they were all really good. And Willem also loved his sweetened sparkling water with lime and mint. This is his face I think right after a sip in response to the carbonation. He likes bubbly water and always wants it when we have it but sometimes has this reaction at first. I will never forget the first time we gave him a sip of sparkling water when he was pretty little and he made a really shocked face and said, "PIE-cy!" (spicy). But I think he liked the thrill and went back for more. 

Classic Mojito
adapted from allrecipes.com (theirs was a little to fussy and a lot too sweet for us)

For each drink:
10 mint leaves
1/2 a lime, in 4 wedges
1 - 2 teaspoons white sugar, or to taste (original called for 2 tablespoons)
1 1/2 oz. white rum
club soda/sparkling water

Muddle in a glass (either low or high) mint leaves, 3 of 4 lime wedges, and sugar. 

Fill glass with ice. 

Add rum.

Top with club soda, stir, garnish with remaining lime wedge.

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