I have a glut of fresh mint on my garden this time of year, and I can only stand so many batches of mint-laden tabouleh at any one meal. So, I do as the Cubans do; put that mint to use with your favorite rum! If you aren’t keeping an herb garden of your own, head on down to the Laramie Farmer’s Market on Friday afternoons and get yourself some!
Traditional mojito (measurements are for one drink)
1 generous handful of mint, including stems
1 tablespoon brown sugar (trust me, it’s better)
1 tablespoon lime juice
2 oz. rum
Toss mint and sugar into a shaker and pound vigorously with a wooden spoon. Then, add the rest of the ingredients plus a few cubes of ice and shake. Strain into an old fashioned glass over plenty of ice.
This is a bastardization, but it’s delicious. Take the above recipe, cut the sugar to 2 teaspoons, and add in 1 generous shot of coconut cream, found in the “mixers” aisle in your grocery store. The resulting drink will be foamy and creamy and will have a nice hint of coconut to it.
This makes use of another gardener’s staple this time of year: fresh raspberries. Add 1/8 cup of raspberries, per drink, to the original recipe and muddle with the mint and sugar.
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