No Fixed Abode

It is rumoured that summer has been and gone.  However I have hope that the sun will shine enough to warrant making this drink:

The Mojito.

This drink is horrendously popular in the summer, the cause of many long waits at a bar.  Though I must admit that I have seen this drink being poorly made too many times.  Oh, and I’ve seen too many people ordering this when it is cold and wet… huh, they probably drink Corona with their Christmas dinner too.  

There are many different recipes and preferences for this drink, and with all cocktails you are welcome to change it to your taste.  For a classic recipe you would use mint infused gomme, lime juice (no bits), and a clear rum (think Matusalem Platino rather than basic Bacardi).  This would result in a clean and fresh drink.

However, I prefer it with more flavour and texture, so I like to mess with the recipe completely to suit my taste. For example using demerara sugar, a dark rum, lots of fresh mint leaves (need plenty to compete with the richer flavours), large chunks of lime, and topped with a good ginger beer rather than soda.  I might even complicate it all with a dash of angostura bitters, but I like to ignore all the rules that I enforce on others.

A Mojito Recipe

Build it up in a tall glass.  

• Muddle 8-12 mint leaves, half a fresh lime, and a tsp of sugar.
• Add 50 ml of good rum.
• Stir in 2/3 glass of crushed ice.
• Cram in some more crushed ice up to the top.
• Add a dash of soda.
• Use straw to gently pull lime and mint up to the top through the soda.
• Garnish with a lime wedge and a mint sprig.

Nb: The more ice, the slower it melts, and the less it dilutes while drinking.  Use less sugar if you are replacing the rum or mixer for a sweeter alternative.  If you don’t have your own ice crusher then use a clean tea towel and a rolling pin to crack your own.  Muddle the lime flesh up so that you avoid getting the bitterness from the zest and pith.