The humorist Russell Baker said June was about making the seasonal switch to gin and tonic. Or as I always say, nothing spoils summer like brown liquor.
While I do enjoy a G&T, I wanted to try something different and decided July was about making the seasonal switch to the mojito. It has been a burden to test this for you, but I believe in giving back. This is my report.
The mojito is a Cuban cocktail with white rum, lime, fresh mint, sugar and club soda served over crushed ice. It’s a perfect summer drink. I experimented a little with ingredients and technique. Again, it’s all about giving back.
Rum
So far, I’ve only used Bacardi Superior, because that’s what we had. It’s smooth and subtle. I like it, although I am eager to try another kind for the purpose of scientific discovery.
Sugar
Some recipes call for sugar and some call for simple syrup. I made a batch of simple syrup and used that. It’s great. To make simple syrup, all you do is heat a cup of sugar and a cup of water and stir until completely dissolved. It keeps in the refrigerator forever.
Mint
Fresh mint is the only option, but there are debates on whether you should muddle the leaves. I tried it both ways, and muddled leaves released more mint flavor. Some say muddling makes the mint turn bitter, but I did not find that to be the case. To muddle, just put the mint in a cocktail shaker or other vessel and poke it a bit with the end of a wooden spoon.
Lime
One whole lime per drink. I don’t like to measure more than I have to, and I found most limes squeeze equally.
Club Soda
For you, dear readers, I did a blind taste test, which by the way, is another great use for your cloth face covering! We had some Canada Dry club soda, and I used that first. Then I bought a bottle of Fever Tree club soda, which is the fancy stuff. I tried that and declared it better, but I was wondering if it was all psychological. Hence the blind taste test.
I poured the water in small glasses and labeled each with painter’s tape. I asked Dale to mix them up while I turned away. I put on my mask, and he led me to the table and helped me put my hands on the glasses. Such a guy.
Honestly, I couldn’t detect a difference. They’re both delicious.
Instructions
Dale’s favorite cocktail is gin-based, so the mojito is just for me. I like that there’s a little labor involved, so I only have one and don’t run back for another. They go down pretty easy.
Put three or four mint leaves in some sort of a vessel. I use a cocktail shaker. Muddle gently with the end of a wooden spoon. Add two ounces of white rum, the juice of one whole lime and two tablespoons of simple syrup. I hate dirtying up measuring spoons, so I actually measured the tablespoons that come with our flatware, and they are, indeed, tablespoons.
I use a margarita glass and fill it about a little more than halfway with crushed ice. I drop one of the squeezed out lime halves into the glass. Pour the cocktail over the ice and then fill it the rest of the way with club soda. You can garnish with more mint for show, but I find it perfect as is.
Respectfully submitted,
Donna Pekar
Thank you for all your difficult work. š
I’m delighted you appreciate my sacrifices. Great to hear from you!
Iām happy to read that Fever Tree did not pass the blind taste test. I assume what is true for club soda will be equally true for tonic water. I contemplated buying it at the grocery store (the beautiful packaging got me) but $8 for 4 small bottles vs. $0.89 for a big bottle of non-name tonic? Yeah, I left it on the shelf.
I did not know that quote about brown liquor but it makes perfect sense! Thanks, Donna. A very informative post!
Deb
I’m so pleased the blind taste test was helpful. I’m a sucker for luxury brands, so I have to keep myself in check.
With full credit to Mr. Baker for the quote about the seasonal switch to gin and tonic, the quote about brown liquor was from yours truly. I must have been inspired by his revelations. I’ll edit the post so it’s clear he didn’t say it. I’m such a fan and have so much respect for him and don’t want to confuse anyone. He also had some hilarious comments about gin, which I can’t seem to find.
I don’t drink much, but this sounds delicious. If the bars ever open up I’ll order one. Thanks!
Depending on where you live, you might be able to get one to go!
We switch from Manhattans in the cold months to T&T’s in the warm months.
Highly refreshing, tequila and tonic with a wedge of squeezed fresh lime. Tonic MUST be Schweppes and never the diet version of same.
Please try it and report back.
Interesting you should mention Manhattans. I haven’t had one in years and saw a recipe the other day that tempted me. But it’s the brown liquor thing. So, I’m pretty excited to hear about the T&T. Sounds like another great summer drink. I will follow your instructions precisely and report back as requested.
One time in Portland (OR), we went to a place noted for their mojitos since I’d never had one. I started to take a sip and noticed a fruit fly in it. The nice waiter brought me another one. I started to take a sip and noticed several drowned fruit flies in the second mojito. Turns out fruit flies had invaded the simple syrup they were using. I declined any more drinks. So, be sure and check out your simple syrup! Don’t ever leave it out on the counter, which is what they probably did at the restaurant.
Yuk. One more reason to make them at home and keep that syrup covered and refrigerated!
Thank you for your sacrifice. I tend to be of the sangria/margarita/occasional pina colada peruasion (the not your dads rootbeer was awful), in extreme moderation but once I am out and about may have to try this.
You are welcome! All good choices. As I was researching cocktail options, I tried a pina colada made with coconut water instead of the thick coconut stuff. It was supposed to be lighter, but I did not like it at all.
OMG – please, never change. š
So, sadly, I am increasingly avoiding hard alcohol because it appears to hit me upside the head, then send me to bed. Instead, I’ve been experimenting with ‘hard’ things like hard cider, hard rootbeer and even hard kambucha. Oh, and ginger beer – love it. Plus stouts infused with flavor, bonus points if bourbon barrel aged.
Hard root beer sounds interesting. I didn’t know there was such a thing! Barrel-aged stout — another item for my to-try list.