Mojito Madness
With spring in full gear and summer right around the corner, it’s a great time to kick back in the ol’ adirondack chair soaking up the sun and washing clean the funk of winter with a smoke in one hand and cool drink in the other. I’ve recently discovered the enjoyment of an ice cold Mojito as it compliments a wonderful smoke. What is a Mojito you ask? Well let’s run down a bit of history, then on with the recipe.
The Mojito has been enjoyed for the past 100 years, as it originated in Cuba in the early 1900’s. Some say that the origin of the drink could be tied to Cuba's famous La Bodeguita del Medio bar (there’s also a location in Palo Alto, California should you not be able to tour Havana) where it was served to the likes of Ernest Hemingway and others. During the ‘30’s and ‘40’s the drink took off and has been enjoyed ever since. With it’s refreshing combination of rum, sugar and mint, this is truly a refreshing drink to soak up the oncoming summer months with.
1 teaspoon superfine sugar
2 springs fresh mint
Squeeze fresh lime juice
2 ounces light rum
Splash club soda
Ice cubes
Place sugar and mint in a tall glass and using the back of a spoon, mash the mint leaves into the sugar. Add the remaining ingredients, mix, garnish the top with a fresh mint sprig, serve and thank me later!
The Mojito has been enjoyed for the past 100 years, as it originated in Cuba in the early 1900’s. Some say that the origin of the drink could be tied to Cuba's famous La Bodeguita del Medio bar (there’s also a location in Palo Alto, California should you not be able to tour Havana) where it was served to the likes of Ernest Hemingway and others. During the ‘30’s and ‘40’s the drink took off and has been enjoyed ever since. With it’s refreshing combination of rum, sugar and mint, this is truly a refreshing drink to soak up the oncoming summer months with.
1 teaspoon superfine sugar
2 springs fresh mint
Squeeze fresh lime juice
2 ounces light rum
Splash club soda
Ice cubes
Place sugar and mint in a tall glass and using the back of a spoon, mash the mint leaves into the sugar. Add the remaining ingredients, mix, garnish the top with a fresh mint sprig, serve and thank me later!
posted by Fumo Santo | 10:03 AM
2 Comments:
I made mojito's by the pitcher last summer - I absolutely agree with you. A little less refreshing, but a close second is the Caipirinha made with Cachaca!
I've had Caipirinha at Brazillian restaurants and it's also a great drink.
I may have to post that recipe sometime soon!
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