My hubby and I just got back from a beautiful and romantic five-year anniversary vacation in Cancun, Mexico and all I can think about are those darn amazing fresh mojitos on the beach. All day long, everyday, for ONE week. I’m having withdrawals. No, I’m not an alcoholic, just a ‘Latina Lush’.
Now, we are back home – Back to life, back to reality. Do you have that dumb 80’s song stuck in your head now? Good! I’ve been singing it every day since we arrived and felt like I needed to share the torture.
Being that the weather is finally warming up in unpredictable Colorado, I plan to toast this long weekend, with um, you guessed it…Mojitos. Simple mojitos made with fresh mint leaves.
The muddling and the order of the ingredients helps ensure that all the flavors are well blended. Serve with a sugar cane swizzle stick or a wooden chopstick to keep the different flavors well blended.
Oh, and feel free to substitute the sugar with 1 ounce of simple syrup. I know there are some mojito experts out there who have their preference, so don’t start biting my head off with the “right” way to make a mojito. I’ve tried many recipes and this just happens to be the way I like them. Experiment away and feel free to share your favorite mojito recipe or experience!!!
Let’s toast to warm weather…Salud!
- 12 mint leaves
- 2 ounces fresh lime juice
- 1 teaspoon powdered sugar
- ½ teaspoon granulated sugar
- 1/2 cup crushed ice
- 2 ounces white rum
- 2 to 3 ounces club soda, chilled
- 2 wedges lime, garnish
- Mint sprig, garnish
- Place the mint leaves in a highball glass and add the lime juice and sugars and gently muddle: press down on the mint leaves, lime juice, and sugars with a wooden spoon or muddler. Muddling releases the oils from the mint leaves. You don’t want shredded leaves floating around in the drink and getting stuck between your teeth—so muddle gently.
- After muddling add crushed ice and rum, and top off with club soda. Garnish with a lime wedge and a mint sprig.