Monday, April 17, 2006

Mojito ... Mochito

1 handful mint 5-10 mint leaves
2 tsp. sugar
2 oz. white rum
2 limes one juiced, the other cut into quarters
1 can club soda
1 handful crushed ice

I like to make my mojitos by melding a substantial amount of mint leaves (5 to 10, depending on their size, though I don't think I've ever used too much mint) with two teaspoons of sugar (a mortar and pestle will also work for this step)--the important thing here is to grind the sugar into leaves so that the granules are completely incorporated with the mint and its juice, forming a sort of mint-sugar paste.

Method 1: In a cocktail shaker, combine the juice of one lime & a 2nd lime, cut into quarters, with 2 oz. rum, club soda, crushed ice, and shake. Garnish with a sprig of mint & a wedge of lime.

Method 2: Place the mint-sugar paste & the juice of one lime in the bottom of a tall glass. Stir to combine. Add the rum & fill the glass with ice (crushed or cubed, floating a few inches of club soda on the top. Garnish with a spring of mint & a wedge of lime.

The "mochito" version skips the alcohol.

You can use Splenda instead of sugar. You can also make a simple syrup, equal parts of either sugar or Splenda or a combination of the two, instead of using the granulated sugar.

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