Even though Summer doesn’t technically arrive in the US until June 21, I have always equated the beginning of summer with the Memorial Day weekend. Ironically, I say this, but as I look outside this morning, it is overcast and cool here in L.A. No worries, though, Summer will be here before long and it’s always great to have a cool, refreshing drink in your back pocket that you mix up for one of the many gatherings that are sure to pack the next few months.
This recipe is great, because with or without alcohol, it’s still a great drink! So, cocktail and mocktail lovers alike, read on!
I remember first hearing about the Mojito when I moved back to L.A. after law school. Pronounced Mo-HEE-toe, it was the “IT” drink and everyone was on the search for the best Mojito in town. I was a bit suspect at first…I mean, fads in L.A. pass more quickly than a 1,500 horsepower Bugatti Chiron on Rodeo Drive. But, for $2,997,991 less than the Bugatti, I figured it was worth giving this Mojito drink a shot.
And was I surprised! It, truly, was all it was touted to be. Smooth… Crisp… Refreshing! And as I do with food, I wanted to create my own version of this new found love. I experimented a bit with several variations, using my friends as guinea pigs for my Mojito trials. Strangely, none of them seemed to mind being used as said guinea pig and many of them encouraged new rounds of tests each weekend to “ensure that I found the right mix.”
Well, those many weeks of testing proved successful and we’ve come up with a palate pleasing combination that I know you’ll love!
Now I mentioned that mocktail lovers would enjoy this one too. Absolutely! I had a friend whose family did not drink at all. No problem! We would mix up pitchers of the non-alcoholic version for them. (YES! You can make pitchers of Mojitos.) For the non-alcoholic version, just leave out the Rum and adjust the simple syrup to your liking. For kids, strain out the mint and the non-alcoholic Mojito is a nice change from the usual lemonade.
I hope you’ll give this Mojito recipe a try. We would always make them for our Seafood boils, but it also pairs well with Mexican and Middle Eastern food. It’s perfect for picnics too!
SO WHAT YOU'RE GONNA NEED IS:
- Juice a Fresh Lime
- Muddle Mint leaves in bottom of Glass
- Add Ice, Rum, Lime Juice and Simple Syrup
- Top off which Club Soda
- Stir and garnish with a sprig of Mint