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AlbatrossFlyer wrote:

East Texas Parrothead wrote:

SchoolGirlHeart wrote:

AlbatrossFlyer wrote:my back porch by the pool

I bet Southwest is running a sale. I'll be right over.

Fly through LOVE Field, and I'll go with ya!

can't get to PHX from LUV

Well, Dadgum.

ihavefoundmeahome wrote:i just bought a packet of seeds. i'll grow my own dang mint...

That's what I did last summer. One packet was enough for three big clay pots...it grows fast, too!

that's good to know. i don't exactly have a green thumb.

SchoolGirlHeart wrote:I so need to go someplace where the bartender knows how to make a decent mojito!!

If you ever get the chance, order one at Bahama Breeze. They are delish...and have a natural piece of sugar cane as a stirrer! Great place with great food and drink.

AlbatrossFlyer wrote:the correct mint based on the cuban recipe from the bar in havana where ernest slam'd 'em is:

Mentha nemorosa Willd

but i haven't been able to locate a source (seeds or cuttings) for it in the USA.

Wow, you are good, AF! I don't think there are seeds, because peppermint is a sterile plant from a cross of two species. I could be wrong, but I read that somewhere. It is so easy to start mint and it grows like crazy once you get it started.

If someone wants some of mine, pm me your address and I'll send a sprig to start.

It appears there are seeds for mint.

http://www.victoryseeds.com/catalog/her ... icata.html

??? Not sure if the seeds really produce the correct mint.

Recipes as follows for Mojito

12 Mints leaves with stems
tsp Suger
2 oz Citus rum
2 oz Frash citrus juice ( lemon/lime)
2 oz Soda water
In a collins glass, place mint and a teaspoon of suger.
Crush the mint using a muddler. Add rum and citrus. Mix again
with muddler. Finish with soda water followed by Crushed ice !

watch out they are habit forming and headache bound.

I've learned a little trick which I think helps make a great mojito.

I make my own simple syrup (equal parts sugar and water dissolved over heat) and then, when I take it off the stove, I mix in a batch of mint to steep like tea for a few minutes to create a mint simple syrup.

This, with fresh lime juice, good rum, lime seltzer and fresh mints leaves to mix in makes a fine drink. I think my mix was:

1 shot Mt Gay or another good rum (Appletons maybe)
1/2 shot Bacardi Limon
1/4 shot Goslings Black rum (optional)
1 shot lime juice
3/4 shot simple syrup
3-5 mint leaves
Fill the rest of the glass with lime or plain seltzer

I like this in a hurricane glass.

Enjoy!

ihavefoundmeahome wrote:you can leave out the mint leaves. they may be too hard to find...

That would be sort of like making a margarita with no limes ...

I love how a thread that fell off in March '04 gets resurrected in Jan '08.

popcornjack wrote:I love how a thread that fell off in March '04 gets resurrected in Jan '08.

mojitos are timeless..........and now......I really, really want one!

ConchRepublican wrote:I've learned a little trick which I think helps make a great mojito.

I make my own simple syrup (equal parts sugar and water dissolved over heat) and then, when I take it off the stove, I mix in a batch of mint to steep like tea for a few minutes to create a mint simple syrup.

This, with fresh lime juice, good rum, lime seltzer and fresh mints leaves to mix in makes a fine drink. I think my mix was:

1 shot Mt Gay or another good rum (Appletons maybe)
1/2 shot Bacardi Limon
1/4 shot Goslings Black rum (optional)
1 shot lime juice
3/4 shot simple syrup
3-5 mint leaves
Fill the rest of the glass with lime or plain seltzer

I like this in a hurricane glass.

Enjoy!

pbans wrote:

popcornjack wrote:I love how a thread that fell off in March '04 gets resurrected in Jan '08.

mojitos are timeless..........and now......I really, really want one!

I'm on my way to have one right now! New bar in town ... owner is a friend of mine ... we're going to work on the recipe until it's perfect ... I'm thinking we can be testing it until August or thereabouts.

The funny thing is...I had a craving for mojitos today, so went and bought Bacardi and all the other ingredientson my way home, and am on my 5th one already.
Then I log onto BN, and see this thread resurrected......
Man, great minds think alike

C-Dawg wrote:The funny thing is...I had a craving for mojitos today, so went and bought Bacardi and all the other ingredientson my way home, and am on my 5th one already.
Then I log onto BN, and see this thread resurrected......
Man, rum-soaked minds think alike

fixed it for you.....

pbans wrote:

C-Dawg wrote:The funny thing is...I had a craving for mojitos today, so went and bought Bacardi and all the other ingredientson my way home, and am on my 5th one already.
Then I log onto BN, and see this thread resurrected......
Man, rum-soaked minds think alike

fixed it for you.....

Good work Paige!

wooooooohoooooooooo

I love mojitos and have struggled in getting them consistent in the past, mostly due to the muddling operation most recipes show. Professional bartenders make muddling look easy, but I found another method that works just fine for me at home......

For one Mojito:

1.25 oz. light rum (10 Cane Rum is wonderful)
1.25 oz. fresh lime juice (it simply must be freshly squeezed)
2.50 oz. simple syrup (sugar water)
0.25 oz. Cointreau

Combine all the above in a shaker along with about 4 full sprigs of mint (fresh is best, but organic mint found at the local market also works over the winter) and a handful of ice cubes. Shake for about 15 seconds and strain into a Collins glass with ice. The shaking does the same thing as muddling, bruising the mint just enough to release the flavor.

Top off with cold club soda, stir lightly, add a spring of mint & straw......enjoy! Easy & tasty. This will do just fine until I can get that muddling thing down!

You can't make a good Mojito fast, the perfect cocktail takes time....I have yet to order one in a bar and be satisfied ever since I found this recipe. It's by a bartender named Ryan McGrale who works at No. 9 Park in Boston. It's totally worth the time. Use a high end light rum, (never an amber or dark in a Mojito) and please not Bacardi. And you do need a muddler to get the most out of your mint. Most kitchen equipment shops have them or you can order one on-line.
A day ahead prepare Mint Syrup:
1 cup boiling water
add 1 cup sugar and stir until disolved
do not let it reboil, when disolved remove from heat
add two cups packed fresh mint leaves
cover and let steep overnight in fridge
Strain and refridgerate, will keep up to two weeks.

The cocktail: The Ultimate Mojito
15 mint leaves
1/2 ounce fresh lime juice (squeeze and strain fresh)
1/2 ounce Mint Syrup
ice
2 1/2 ounces light rum
1 ounce chilled club soda

In a cocktail shaker, muddle the mint leaves with the lime juice and Mint Syrup. Add ice and the rum, shake well and strain into an ice filled highball glass. Top with the club soda and garnish with mint sprig.

(by using a shaker with a stainer, you avoid that oh so embarassing mint chunk in your teeth.)

Ukulady wrote:And you do need a muddler to get the most out of your mint.

Lucky for me my mint isn't so demanding.........