It’s mojito season and here’s my tried and true version. It’s minty, tart, boozy and perfect for summer. Not at all the syrupy concoction you might get at the ol bar n grill.
Recipe first, then technique.
1 part each of:
Mint simple syrup
Freshly squeezed lime juice
Plus, a splash of club soda
Garnish with mint leaves
Start by making the mint simple syrup.
1 part sugar
(Any kind you like…you can geek out at this point if you’d like:
~ granulated works perfectly
~superfine works the same as granulated, but faster
~raw or brown changes the color of the final syrup and drink, but gives it a deeper, more sinister taste…)
1 part water,
as much mint as you want
My typical batch is 1 cup sugar, 1 cup water, and about 15 mint sprigs.
Bring the sugar and water to a simmer in a saucepan over med-hi heat first till it starts to bubble, then tap it down to med-low. Stir or swirl occasionally to melt the sugar.
Pick the mint leaves off the stem and tear them into smaller pieces before you add them to the simmering syrup. Let it simmer till the syrup changes color and smells minty, but before it thickens too much.
Take it off the heat and let it cool. Once it’s cool, you can use it and then keep the rest in the fridge for up to a few weeks.
You can make this without heat too, but it takes much longer for the mint to infuse the syrup.
Now, squeeze some limes.
You could use bottled lime juice at this point, but only if you want a crappy mojito and/or you’re desperate and the lime shortage scare has re-reared it’s ugly head.
Otherwise, get reaming.
It helps to have your limes at room temp first (microwave for a few seconds if they’re right from the fridge) and to squish them on the counter with the heal of your hand before you slice and juice them.
Ok, ready to assemble the bev!
Put ice in the glass, then one part lime juice, one part syrup, and one part rum. Stir gently and top off with club soda. Garnish with a few mint leaves and enjoy!
As with everything, it’s all to taste, (and if your syrup thickened a little too much, you may need to use less) so play around with the proportions and see what you like.
Some easy modifications I’ve done:
~add some strawberry purée (or any other fruit purée) with the lime juice
~use frozen blueberries instead of (or in addition to) ice cubes