The Perfect Mojito
The following recipe can assist with any and all OSCAR difficulties......
The Perfect Mojito:
History: The Favorite drink of Ernest Hemingway and the original invention of the African plantation slaves in Cuba in the 16th century that was originally called by them "El Draque in honor of Sir Francis Drake (Who circumnavigated the globe in 1580 and defeated the Spanish Armada while Vice Admiral in control of English Fleet....he was buried in full armour and in a lead coffin at sea after dying from dysentery off the coast of Portabalo, Panama where treasure hunters search for him to this day). The reason the slaves used limes was because primitive “rum” (called tafia/aguardiente) was very harsh and the limes cut down on the taste of the almost rancid spirit. Thankfully, the production of Rum was refined over the centuries......the name “Mojito” comes from the Spanish, “Mojadito”, which means “a little wet” (a Spanish euphemism for being slightly intoxicated).
· 2-4 Short wide-mouthed straight sturdy glasses
· 2 cups sugar
· 1 cup water
· Fresh cold washed young mint leaves
· Club Soda
· Bacardi Pineapple Coconut Rum
· 2-6 Fresh young limes
· A true non-stick tall plastic muddler (not wood)
1. Boil the sugar & water until sugar just 100% dissolved & let sit on the counter (does not need to cool).
2. Cut the limes into 8th's and cut the central hard white section inside of the lime centres.
3. Microwave the limes on high for about 25 seconds to loosen up the oil from the rinds
4. Add 4 "1/8th" lime sections to each short wide mouthed straight glass
5. Pour 1 Oz of the "Simple Syrup" into each glass
6. Add 1/4 cup of crushed ice
7. Add 4 to 6 mint leaves to the top of the ice
8. Add 2 Oz of the Bacardi pineapple coconut rum
9. Muddle the whole mess hard for about 30 seconds. Take care to bruise the mint but don't shred it.
10. Fill to 2/3 full with cold club soda
11. Top with ice cubes and stir gently
Serve immediately with a straw (these must be sipped, not drank)
· The order of ingredients is vital. The warm simple syrup brings more essential oils out of the lime rinds and lends to the aromaticity of the drink experience
· Adding the Mint Leaves on top of the Crushed ice, helps to release more menthol from the mint. Counter-intuitively, crushing WARM mint releases LESS menthol and will not make for a world class Mojito. More menthol is released from “cold crushed” mint cells than from torn leaves.
· You must use true mint leaves and NOT spearmint. The taste with the latter is all wrong for some reason.
· An interesting twist is to use Japanese mint (more subtle) instead of regular mint, and to replace the Bacardi with a good quality sake. It is surprisingly different and refreshing.
· Fresh quartered cold English Cucumbers can be used in place of limes. I know it’s weird, but it is oddly addictive and refreshing.