I rather like mojitos, especially the ones that Melissa Chapman makes. This recipe, however, was born in a moment of efficiency while making (surprise, surprise) Mojito Chicken. We only had dark rum, and I had the brown sugar out anyway for the glaze, and Paul was drinking his favorite Kentucky treat (well, his second-favorite to bourbon), Ale 8. And thus, a star was born.
6 mint leaves
1 tsp brown sugar
1/2 oz. lime juice
2 oz. dark rum
ginger ale, to taste (Michiganders: do NOT use Vernors - too sweet. If you haven't snagged a can of Ale 8 from our horde or laid aside your own stash from Kentucky, Canada Dry is acceptable.)
Chiffonade the mint leaves, then muddle in the bottom of a lowball glass with the brown sugar (I've found that the handle of our honing steel works nicely for this, but the handle of a wooden spoon would also do, if you don't have a proper muddler).
Add ice, lime juice, dark rum, and top off the glass with ginger ale. If you prefer a more dilute drink, use a larger glass and more ginger ale.
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