Here’s a preview of my upcoming post about the magic of the MOJITO…
Basically Mojito’s ROCK! – they are superbly refreshing, glorious drinks for those glorious summer nights we never seem to get any more here in the UK… Well i have news for you, Rum is making a comeback this year and among a few other drinks, the MOJITO will he right on the front lines of this overdue revival.
The Mojito is a classic Caribbean style cocktail, although adopted my many a Mexican resort as a slight diversifier from Tequila; this drink is by far superior from the Caribbean using home grown local ingredients…
As i always say a cocktail can only be as good as its ingredients. And the Mojito is no exception. The original recipe calls for Caribbean white rum, Cuban in particular (as if it would be any other). Add to this the local sugar, limes and mint and you have one of the most crisp, breathtakingly refreshing drinks you’ll ever try…
A Classic Recipe…
60ml Caribbean White Rum
15ml Sugar Syrup
4-8 mint leaves
1/2 lime cut into chunks
top up soda water
For methods on how to mix this drink and a large collection of different flavour-filled Mojito recipes (including some rather special easter related recipes), look out for my forthcoming post titled: Mojito’s – The many flavours of Caribben Rum
The Anejo Highball is not so much a celebrated classic as it is a modified masterpiece. The original recipe comes from “insert creators name here” and has become a house cocktail in their bar. The thing is, this cocktail is better shared than kept for that bar (sorry “name”)… The recipe is a combination of a wonderfully aged ‘Anejo’ Rum, fresh lime juice and ginger beer (with a few dashes of angostura bitters)… And it is as flavoursome as it is simple to make.
For purely experimental reasons I tried this drink, firstly with freshly squeezed lime juice (DIY – it’s really not that hard to do yourself) and secondly with Roses Lime Cordial… Needless to say, Lime cordial is 100% a bad choice. The job of the lime in this drink is to cut through the rum and help layer out the flavours. By using lime cordial you take away the limes capability and end up with an overly sweet unbalanced mixture.
The layers this drink supplies are held together by the lime (without question) but the potency comes purely from the Anejo rum. I used a brand called ‘Brugal’, from the Dominican Republic and of high quality, this rum was a recent addition to my collection and has been a relatively new addition to my local Sainsbury’s (supermarket not convenience) spirit selection (among many others that will feature in this and future blogs).
The thing to remember about cocktails is that they delicately balanced. Too much of any one of the ingredients and the drink be transforms into something nobody wants to consume.
With this in mind, a few things to remember about the Anejo highball are as follows:
– Lime Juice – Use freshly squeezed (see above for details)
– Ginger beer – use because it is lighter and smoother than ginger ale and works better with the rum.
– Angostura Bitters: the drink calls for 2 dashes but if like me you like a little more bitter in your drink up the does to around 3 / 4 dashes.
– Triple Sec – using Cointreau is a possibility if you don’t have triple sec available, but the where possible use a standard triple sec or ‘dry’ curacao (No coloured versions please – leave your blue curacao in the cupboard for Woo Woo’s and grease lightning’s).
– Anejo Rum – Always, without fail, use Anejo Rum – It’s in the name after all!
Overall this drink caters for those of you who prefer a cocktail on the more bitter edge of the taste experience (also you kind of need to like ginger beer – replacing it with other sodas generally does not work).