In Mid-August, I'm posting about the June cocktail. Why? Well, the mojito has been difficult for me to figure out. We've made a lot of them and I'm still not sure I have "perfected" a house mojito. Perfected is in the eye of the beholder (me in this case, and I feel there's still work to be done.)
Anyhow, the mojito is above-everything refreshing.
Early in the process, I realized that we loved the mint flavor but don't like a big wad of mind in our glass. We also realized that the the drink can tolerate a significant amount of lime juice.
So, the Localvore Mojito is:
- 2 ounces rum (more on choice later)
- 1 ounce lime juice
- 2 barspoons of confectioners' sugar
- 10 - 15 leaves of mint (spearmint or peppermint)
- In a pint glass, combine lime juice, mint leaves and sugar.
- Muddle for a honest 30 seconds (same amount of time if you double or triple the drink).
- Add rum.
- Add a lot of ice.
- Stir.
- Strain into glass already filled with ice and rim has been slicked with juiced lime section
- Fill glass with mineral water.
- Give one quick stir.
Confectioners' Sugar - I tried simple syrup, superfine sugar, agave and even made a sirop de canne. Nothing made a nicely sweetened drink like confectioners' sugar. I don't really know why.
Rum - I enjoyed trying a few different rums. A darker rum worked better than white rums. But I don't know if I'd spend a lot of money on a rhum agricole for mojitos. I am trying to keep my bar American and found this Massachusetts rum to be delicious.
Stirred, not shaken - I didn't want so much dilution or frothiness, so I stirred.
Lemon - When making a batch, I substituted lemon for a quarter of the lime and found that it was different but delectable nonetheless.
Bubbles - Whatever you do, do not use something without significant bubbles. It makes the drink more lively and tasty. Again, I don't know why.
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