For the past few years we have been growing mint. Being an invasive herb, we always grow it in a container or pot because we grow so much we don't know what to do with it! One of my favorite uses for the mint is an ice cold mojito. Not knowing what the combination of ingredients were, I asked Rob Hamalian of Pop's Fine Wine and Liquors. He has always been our go-to for wine selections, beers and different types of liquor for our mixed drinks. He grabbed me a bottle of Bacardi Limon, told me to make my own simple syrup and ended by handing me a bottle of tonic water. "It's much better than club soda."
Out the door I went and home to experiment with mint mojitos. I grabbed some limes from the refrigerator with a fresh bunch of mint and I was almost ready to go. I mixed the equal parts of sugar with water, placed it on the stove and waited for it to come to a boil.
Here is what I came up with:
1/2 cup sugar with 1/2 cup water (equal parts of sugar and water). Cook on the stove until it comes to a boil. Remove and cool. This will make enough for about 6-8 mojitos.
In an 8 ounce glass, place:
10 mint leaves, cut into thirds
2 tablespoons of simple syrup
Juice of 1/2 a lime
Mix ingredients together and crush the mint with the back of a spoon.
Add ice to fill the glass.
Pour 1 measured shot of Bacardi Limon over the ice.
Fill the remainder of the glass with tonic water.
Shake drink once or twice to mix.
Cut 1/2 of used lime in quarters and add a quarter to the drink with one mint leave.
Now, sit back, relax and enjoy the smooth, clean taste of this mojito. The mint is not over powering and the simple syrup is just sweet enough to balance the lemon and lime. I have made these mojitos for numerous gatherings and they are always a big hit. With Memorial Day cook-outs this weekend, add this to your bar choices. This could easily become your favorite drink of the summer!
Thanks, Rob, a drink well done! Add a few lime tortilla chips and some Killer Guacamole...PERFECT!