As summer drifts into London, you start to notice that it is not only the smokers loitering outside the bars of London. More often than not, there will be at least one hand clutching a glass of what looks like a green and gold slush puppy. This concoction is more well known as the MOJITO and is the perfect cocktail to kick off summer and my blog series.
The MOJITO started out in Cuba in the first part of the last century. Although no one knows for sure who invented it, we do know it comes from the now infamous bar at "la Bodeguita del Medio" where the bartenders could apparently be seen making upwards of ten of these drinks at any given time!
The rest is history, as this cocktail, due to its ever present association with Hemmingway, grew in popularity through the 1930's and 40's - gaining profile as it was sipped by the likes of Bridget Bardot, and other Hollywood stars.
Although not the quickest drink to make, the theatre of muddling the lime-mint mixture, coupled with the exquisite presentation of the drink, surely make up for the waiting in anticipation. As with most great cocktails, its simplicity makes it an easy drink to make consistently well.
Here is my favourite MOJITO recipe:
The MOJITO started out in Cuba in the first part of the last century. Although no one knows for sure who invented it, we do know it comes from the now infamous bar at "la Bodeguita del Medio" where the bartenders could apparently be seen making upwards of ten of these drinks at any given time!
The rest is history, as this cocktail, due to its ever present association with Hemmingway, grew in popularity through the 1930's and 40's - gaining profile as it was sipped by the likes of Bridget Bardot, and other Hollywood stars.
Although not the quickest drink to make, the theatre of muddling the lime-mint mixture, coupled with the exquisite presentation of the drink, surely make up for the waiting in anticipation. As with most great cocktails, its simplicity makes it an easy drink to make consistently well.
Here is my favourite MOJITO recipe:
Glass: Highball
Ingredients:
Half a lime, sliced into small wedges
2 Teaspoons of sugar syrup if you have it, otherwise brown sugar will do
9 Mint leaves
Crushed Ice
50ml Gold Rum
Soda Water
2 Teaspoons of sugar syrup if you have it, otherwise brown sugar will do
9 Mint leaves
Crushed Ice
50ml Gold Rum
Soda Water
Garnish: Mint Sprig
Method: "Spank" the mint by holding the mint leaves in one hand, and clapping your hands together. This releases the oils and flavour from the mint leaves.
Drop the mint in the glass along with your lime wedges and muddle
Add your sugar syrup or brown sugar, fill the glass with crushed ice and
pour the rum over the ice. Stir furiously for around 10 seconds to mix all
the ingredients together. "Crown" this mixture with another scoop full of
crushed ice and top with soda. Finally, "spank" your mint sprig and garnish.
The drink is built but sometimes it helps to shake it gently, once or twice, just to mix everything up. I prefer to use golden rum, but white rum is an able substitute. By all means used aged rum if you have it, but some argue the delicate flavours of aged rum will be drowned out by the lime and mint mixture. I would argue that it is always the drinkers choice and personal taste will always prevail over the aficionado's opinion.
As always, enjoy the MOJITO responsibly. LB
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