Today my apartment and I are recovering from a midsized dinner party. This basically means my dishwasher and I are working overtime to remove the remnants of pork carnitas from the plates while listening to Patsy Cline and fantasizing about naps.
I promise I’ll post the recipes for the salsa verde, the slow cooker cola carnitas, and the guacamole next week, but I’m just not ready to do it now. See, I was so busy mixing drinks, frosting cupcakes, making rice, and talking and whatnot that I totally forgot to photograph the food I served. (Oops!) I’m going to repeat the menu for another dinner party on Friday (different dinner guests, obviously), so I’ll have a second shot at a food photo shoot then.
So anyway, today I’m going to tell you how I made the mojitos — partly because I’m just too tired to get into anything more elaborate and partly because a few of my friends asked for the recipe. If you’re wondering why I’m so particularly tired today it’s probably because I didn’t go to bed until well after midnight and then a certain impetuous puppy woke me up at 6 am to take him out…. He has no regard for my exhaustion because he sleeps all day long. Well, that is when he’s not trying to crawl into the lap of an unsuspecting dinner guest, pretending he’s a 65-pound lap dog. (I digress.)
Back to the mojitos. Mojitos are possibly my favorite thing ever, but they can go so terribly wrong that I rarely order them in restaurants and I NEVER order them in Vegas because I swear they make them with Sprite there. This is why I had to figure out how to make them on my own. (Note: the proper method does not involve Sprite. Lemons do not belong anywhere near a mojito. Ever.)
There are two ways I make them, and I outline them both below. I personally prefer the powdered sugar method, but that’s just me. I think the slight grittiness of the sugar helps to release the juice from the mint during the muddling process, and the increased surface area (compared with regular sugar) aids in the proper absorption into the drink. Enough with the chemistry lesson, though, and on with the drinking. The recipe is below.
10 large mint leaves
2 T of powdered sugar (or 2 T of simple syrup)
2 ounces of fresh lime juice (from one medium lime)
8 ounces of soda water (1 cup)
3 ounces of white rum
Tear the mint leaves in half. Place them in the bottom of a sturdy glass or a cocktail shaker. Add either 2 T of simple syrup or 2 T of powdered sugar. Using a muddler (or the end of a wooden spoon), muddle/smash the mint leaves to release the flavor.
Squeeze the fresh lime juice into the glass. Add rum. Pour in soda water. Place ice cubes in a serving glass, and pour the contents of the cocktail shaker (or mixing glass) into the serving glass.
Drink. Smile. Repeat.
*Simple Syrup Recipe
1 C water
1 C sugar
Pour the sugar and water into a saucepan. Heat over medium heat, stirring frequently until the sugar dissolves. Cool.