That’s right. Summer is here! And with that comes warmer weather!
And, with warmer weather comes the need to quench thy thirst. So how about a little thirst quenching in an adult kind of way – maybe with a Mojito? Have you ever had one?
Fresh mint is a must…
And since we are into ‘cocktails by Clemens’, guess who got a whole pail full for Father’s Day?! 😉
Romantic, right? You see, we have herbs growing outside that came with this house, and one of them looks kind of like mint… but when we used it in our first Mojitos of the season… well, it turned out to be lemon balm! Didn’t taste so bad, but definitely lacked the full on Mojito mojo!
Limes. You have to have fresh limes for this quenching summer drink.
Source: Recipe Girl
There are other ingredients, too, and I’ll get to those with a recipe at the end. But you also need tools, like a muddler. This is what our muddler looks like.
It’s literally a Mojito muddler, not that the mint leaf graphic suggests that or anything 😉 , but you can use any muddler you have on hand, and even a spoon will do.
All you need to do is gently mash the mint leaves and lime, you know, just enough to release the essential oils of the mint, and the inner essence of the lime (that would be the juice!).
Just make sure you don’t shred the mint when you mash.
We like to use a lowball glass, and I prefer to go with vintage!
However, Mojitos are usually served in a highball glass like this…
Source: Share the Joy
Or a stemless hurricane glass like this.
Source: Closet Cooking
It’s fun to use a hurricane glass with a stem, too!
But I bet what you’re really looking for is Mojito know how, not the glass it’s in, right?
Here’s a quick little recipe to get you started, but remember, there are lots of variations out there. I’ve gone with Bacardi’s original recipe mainly because my Dad drinks Bacardi, so we usually have it on hand! But… one of our close friends suggested we try Havana Club Rum, so our little secret is that we did, and that’s what we use instead 😉
ORIGINAL BACARDI MOJITO
1 part (1.5 oz) Bacardi Rum
3 parts (4.5 oz) Club Soda
12 fresh Mint Leaves
1/2 fresh Lime (cut into quarters)
2 tbsp simple syrup or 4 tsp granulated sugar (we use simple syrup)
(simple syrup = premixed equal parts granulated sugar and hot water)
- Place mint leaves and lime into glass, and gently muddle
- Add simple syrup *if you’re using granulated sugar, add it before muddling
- Top with ice
- Pour rum over top
- Top with soda
- Stir gently, just enough to lift mint leaves up
- Garnish with lime, and sprig of mint on top
If you want to see how this drink is made, check it out here. It’s just a short video, but adds in all the extra tips you might want to know!
Notice the glasses are rimmed with sugar? That’s not usually part of the traditional Mojito, but it certainly can’t hurt it!
Did you know you can also make a virgin Mojito for the drivers, non-drinkers and young ones in the crowd? Follow all the same steps using the same ingredients, but leave out the rum. So simple, and it’s a sparkling, zesty, and refreshing drink every time!
Source: Linda Wagner Blog
Love the idea of serving a Mojito in a Mason jar. There’s something about it that just feels like summer!
Do you like Mojitos? Do you have a special recipe, or any extra tips to share?
The pail of mint will have to be planted outside along with the other herbs, because one thing we know is that mint grows like crazy. But I thought the pail was sweet, and figured we could use it to gather our fresh herbs, and our tomatoes, too!
Cheers to summer!
PS – a little interesting Wikipedia fact…
Did you know that the Mojito was a favorite drink of author, Ernest Hemingway? In fact, he made the bar called La Bodeguita del Medio famous because he became one of its regulars and he wrote ‘My mojito in La Bodeguita, My daiquiri in El Floridita.’ And you know what, this expression in English can still be read on the wall of the bar today, in Hemingway’s handwriting!
Thanks for stopping by… happy muddling!
All photos by Sheila Zeller unless otherwise indicated below each image.