It’s been a while since we had a cocktail on the blog… I thought that perhaps it’s time to change that.
But truly the idea come to me last weekend while I was tending to my garden. A job long overdue because of lack of time.
Weeding can be a hard work and it was so hot last Sunday that I was already exhausted and sweaty after half an hour. Baking in my black t-shirt in afternoon sun all I could think of was the ice-cold beer I was going to have when I finished.
When I got to my herb patch I realised that the mint, having already conquered the whole herb patch behind my back, was preparing to take over the rest of the garden. Ok… so maybe not a cold beer this time – I needed to do something with this mass of fresh mint- Mmm, maybe a Mojito?
So what do we need? Rum, sugar, mint, limes, and crushed ice. I searched my drinks cabinet and hooray, I found the white rum Ana brought back from the Caribbean some time ago. I had limes in the fridge and of course everyone has some sugar at home, but the crushed ice was presenting a problem until I saw my husband in the kitchen doorway with a rolling pin in one hand, a meat hammer in the other and a smug smile on his face. The meat hammer was the winner. Fifteen minutes later we were sitting outside with a glass of DIY but still fab mojito, enjoying my freshly weeded garden and the glorious summer afternoon…
Nice! I could spend the rest of my life like that…
Ingredients (per cocktail)
- 20ml / ¾ fl oz fresh lime juice (or 1-2 limes, chopped)
- 1 tbsp caster sugar
- a small handful fresh mint leaves, left whole
- 50ml / 1¾ fl oz white rum
- plenty of crushed ice. If you don’t have crushed ice follow my example and use a hammer. Place ice cubes in a plastic bag on chopping board, cover with a tea-towel (couple of layers) and smash the living daylights out of it. Easy. (Mind your hands)
- 330ml / 12 fl oz glass
- fresh mint sprig to garnish
- pestle or muddle
- a meat hammer and tea-towel (optional J)
Pour the lime juice into the serving glass. Add the sugar and stir until it dissolves in the lime juice. If you are using freshly chopped limes instead of lime juice, crush them with the sugar using a pestle until the sugar dissolves. Now throw in the whole mint leaves (crush them a little with your fingers before putting in to the glass to release the flavours, or gently crush with a pestle but don’t break them too much), letting them fall where they may, even letting them stick to the sides of the glass. The glass should be loosely full of mint. Pour crushed ice over the mint leaves to fill the glass. Using a spoon, stir the ice with the mint and lime, add the rum and stir until evenly mixed and the ice is slightly slushy.
Garnish with a sprig of mint on top.