Mojito Reaches Perfection

I tinker a bit with drinks.  I make a mean frozen margarita and an equally delicious cosmopolitan.  Similar to a glass of wine or the perfect vinaigrette, balance is key.  The secret behind excellent bar drinks is a well made and chilled simple syrup. 

Take a cup of sugar and a cup of water.  Stir together in a small pan and bring up to temperature enough to melt the sugar and produce a perfectly clear syrup.  Remove from the heat and infuse the syrup with lime, lemon or orange zest while it is hot.  Let cool completely, then chill.  The syrup will keep for 2 weeks or so.  Use brown sugar and orange zet for a syrup that will make THE BEST frozen margarita.  Lime zest is a good standby that will adapt to margaritas, daquiris, and in today’s post – The Mojito.

In a large glass or a shaker, muddle several clean leaves from a peppermint plant.  Pour in 2 ounces of lime infused simple syrup, 3 oz of lime juice (fresh is best, but Nellie and Joe’s Key Lime Juice is a close second), and 3 oz of white rum.  Fill the shaker with ice and shake until very cold, about 45 seconds.  Strain into ice filled glasses and garnish with a mint sprig and a slice of fresh lime.  Makes 2 cocktails.


Mojito Nears Perfection

Mojito Reaches Perfection


June in my town has been simmering, but this Mojito will refresh you beyond belief. 



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