The first time I tried a Mojito was in 2001, in Havana, Cuba's beautiful and dilapidated capital city. Armed with our Lonely Planet city guide, Mr TG and I nervously negotiated the maze of narrow streets, constantly on the lookout for falling masonry from the buildings overhead, which were in a state of treacherous disrepair, until we found the unassuming frontage of La Bodeguita del Medio.
This little bar has continued trading on it's association with the the late, great writer and functioning alcoholic, Ernest Hemmingway, who famously wrote on the wall there, 'My mojito in La Bodeguita. My daiquiri in El Floridita' and is a pilgrimage destination for fans of Hemmingway and tourists looking for an excuse to drink in the afternoon. I admit, we fell into the latter category, although my father was inspired to become a writer after reading Hemmingway, so that counts - right?
Anyway, after stressing about falling masonry and whether or not all the fast talking Cubanos did want to be our tourist guide or just run off with our travellers cheques, the cramped interior of the bar was a welcome sight and the first taste of a mojito, a refreshing, minty, citrus hit. The barman there was more than happy to show me how to make a Mojito and the recipe that I have given you today, is just that. I am also going to give you a few variations which are equally delicious and just call for the simple addition of an ingredient or two, but the basic recipe is always the same.
Since returning from Cuba, I have subsequently tried Mojitos in many notable establishments - well, it has been 12 years - and have been surprised at how many use granulated, brown sugar. Perhaps this is thought to be more authentic to the original drink, but it's not the one they serve in the home of the Mojito and all the sugar clogs up your straw, not to mention the massive bits of lime and mint floating about. I recommend using white, caster sugar or sugar syrup which is readily available in most supermarkets and of course, it's only fitting that we should use Havana Club white rum.
Mojito (basic)
Ingredients
5 mint leaves
1 fresh lime
2 level tsp white caster sugar or 1 oz sugar syrup
2 oz white rum
sparkling water
crushed ice
Take a large tumbler or highball glass and squeeze the juice of the whole lime into the bottom
Add the sugar/syrup and mint leaves and muddle together to dissolve the sugar and release the aroma of the leaves
Add the rum and almost fill the glass with crushed ice
Top up with sparkling water and give it a little stir to ensure it's properly mixed
Enjoy!
For an added little kick and a pretty colour, another Cuban barman recommended that I add a few shakes of Angostourra Bitters with the rum and in fact, that is how I've been making them ever since.
If you are a follower of this blog, you will know that I am a big fan of Chase Elderflower Liqueur and this next variation uses both Elderflower and fresh raspberries, although, just Elderflower alone is delicious. It blends really well with citrus and mint, but the raspberries add a spot of colour too.
Raspberry and Elderflower Mojito
Ingredients
5 mint leaves
1 fresh lime
3 raspberries
1 oz Chase Elderflower Liqueur
1 level tsp white caster sugar or 1/2 oz sugar syrup
1 and 1/2 oz white rum
sparkling water
crushed ice
Take a large tumbler or highball glass and squeeze the juice of the whole lime into the bottom
Add the raspberries and muddle
Add the sugar/syrup and mint leaves and muddle together to dissolve the sugar and release the aroma of the leaves
Add the rum and Chase Eldeflower Liqueur and almost fill the glass with crushed ice
Top up with sparkling water and give it a little stir to ensure it's properly mixed
Enjoy!
Have an amazing weekend and please drink responsibly!
Monique
x
PS - The Friday cocktail will be taking a break in the French Alpes next week, but back the following week with some Alpine inspired deliciousness.
No comments:
Post a Comment