Simple and sophisticated all at once. Mint, rum, limes and sugar, that’s all you need. And ice. To serve a crowd, you will need either a bartender working full speed or make up a whole jug of Mojito ahead of time and have someone ready to stir and pour, although the genuine cocktail is made carefully each in its own glass, taking the time to muddle the mint into the syrup. I quite like to set up a cocktail station and hand the task over to a guest who I know can be a bit shy – giving them something to do and keep their hands busy is a great ice-breaker and there’s the bonus of being extremely popular as people taste the cocktail and shower the creator with compliments. You will also need to assign a “runner” to the cocktail station to fetch more mint or crush more ice on command.
This recipe is one from my Caribbean Christmas series which will be on the website as a full menu very shortly.
Makes one Mojito. (but you'll want more than one...)
Place the rum, syrup, lime and several sprigs of mint in the bottom of quite a large heavy glass and “muddle” them with a proper muddling tool or with the end of a wooden spoon. You should take your time over the muddling; you aren’t smashing or pureeing it. Add crushed ice to the brim of the glass, then top up with sparkling water. Serve with a straw so your guests can choose how to mix up the layers – strong rummy sweet minty liquid at the bottom or lighter icy sparkle at the top. Garnish with another sprig of mint and maybe a jaunty slice of lime.
Some Changes - April 2022
Thanks to my friends and followers for your patience, and for your encouragement to start blogging again.