OK, Kids here it is,...the recipe for Uncle Drools' Pond Water Pounder Mojitos:
1-1.25 tbsp sugar, 10 mint leaves. Grind this in a 16 oz beer glass until it becomes a poultice with a muddler. You will need a long muddler with the big glass (size matters). Then squeeze in 3/4 of a lime cut into 8ths. Crush them too with said muddler. Add two shots of Rum. Better rum makes a better Mojito. Dark rum will give you a bass pond look. I like 10 Cane. Add crushed ice and fill to the rim (must be crushed..not cubes). Fill remainder with soda water and stir thoroughly.
Get a big fat straw and sit back and enjoy. Once in a while you'll get a lump of mint leaf to stick 'tween cheek and gum or just spit it out on a scorpion like Clint would.
Might just have to try these this weekend! Thanks. I'm trying to be healthier and not use soda pop in my adult beverages (Healthier adult beverages???)
So I adapted my margarita recipe to the juice of one orange, two limes, honey or agave nectar to taste, a couple shots of tequila blanco and ice to fill a pint glass. Mix or shake. It's enough work that you really take your time to enjoy it. I make it for my non-drinking friends by adding sparkling mineral water instead of tequilla.
2004 Keystone Sprinter 327RLS "Booner"
2001 Ford F350 "Bessie"
Working towards a full-time life mobile.
Both sound good, especially since I have a bunch of fresh mint! Thanks for sharing.
Julie
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A good traveler has no fixed plans, and is not intent on arriving. ~ Lao Tzu
Great classic recipe. Makes my mouth water even thinking about it.
In a past life, I used to live on an island in the Caribbean where we took our mojitos pretty seriously.
Here's how I do mine: I make up a simple syrup ahead of time using equal parts sugar and water brought to a boil with a handful of muddled mint leaves stirred in. After it percolates on the stove for a few minutes, I pull it off, letting the syrup cool and mint leaves to release their oils. I then strain out the now dark mint leaves. The syrup with a bit of a green tinge is then chilled in the fridge until needed.
When it comes time to get some drinking done, I add in the mint infused simple syrup, the juice of a lime (I prefer making my mojitos in a highball glass), being careful to get as much of the pulpy pieces into the glass, add to that a couple mint leaves which I then gently muddle to release the oils, followed by a couple shots of rum, and topped with a splash of club soda. Heaven in a glass. The key to this cocktail is not so much the specific recipe you use, but to make sure that you get just the right amount of little pieces of mint and little pieces of lime pulp mixed in. It's the little things that make a good mojito into a great one.
The other bonus is that the same simple syrup can also be used to make the classic Mint Julep as well.
Mocoondo wrote: Great classic recipe. Makes my mouth water even thinking about it.
In a past life, I used to live on an island in the Caribbean where we took our mojitos pretty seriously.
Here's how I do mine: I make up a simple syrup ahead of time using equal parts sugar and water brought to a boil with a handful of muddled mint leaves stirred in. After it percolates on the stove for a few minutes, I pull it off, letting the syrup cool and mint leaves to release their oils. I then strain out the now dark mint leaves. The syrup with a bit of a green tinge is then chilled in the fridge until needed.
When it comes time to get some drinking done, I add in the mint infused simple syrup, the juice of a lime (I prefer making my mojitos in a highball glass), being careful to get as much of the pulpy pieces into the glass, add to that a couple mint leaves which I then gently muddle to release the oils, followed by a couple shots of rum, and topped with a splash of club soda. Heaven in a glass. The key to this cocktail is not so much the specific recipe you use, but to make sure that you get just the right amount of little pieces of mint and little pieces of lime pulp mixed in. It's the little things that make a good mojito into a great one.
The other bonus is that the same simple syrup can also be used to make the classic Mint Julep as well.
"When it comes time to get some drinking done"
I like that attitude.
Mocoondo,
One question. The "handfull" of mint leaves goes with how much sugar/water? I may want to try this out and want a base line to start with. Thx
Regarding the mint, when I say "a handful", I literally just grab a handful right off the plants in my garden.
In terms of the sugar and water mixture, just be sure to use equal parts. For my batch, I do two cups sugar to two cups water along with a handful of muddled mint leaves. When it's cooling, give it a taste. If it is nice and minty, then you can strain the mint leaves. If it's a little light, then let the mint leaves "steep" a little longer.
You don't want to make up too much simple syrup because it isn't as fresh after a few days. On the other hand, you don't want to run out either because it takes a while to make it and then chill it out.
What I can tell you is that two cups water, two cups sugar and a handful of mint leaves will get you through about 10 cocktails.
There are two nice reasons to go the simple syrup route. First, if you are serving for a group, you can get your cocktails out quicker. Second, there is no issue with dissolving the sugar since it is already in syrup form.
If you talk to the old school Cubans, they first made a homemade batch of mint syrup, chilled it, and then mixed the cocktail off that.
Here are a couple other things to try -- Add a dash of Angostura bitters to your mojito, and also try mixing it with LEMON juice instead of lime. Almost all the 'better' bars in the Caribbean use a dash of Angostura, and a lot of times when you order a mojito in Cuba, they will make it with lemons instead of limes. Sort of an interesting twist on one of my all time favorite cocktails.
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