One of the many minty mojitos I've enjoyed in Hawaii.
A mojito in Hawaii. Does it get any better than that? I think not! But what I really like about this mojito is the abundance of mint and the tall frosted glass. Don’t forget a good drink is made in the details.
Here’s our version for stateside:
- 1 ounce simple syrup (using 2 parts sugar to 1 part water, boil the water in a small saucepan, pour in the sugar and stir constantly until completely dissolved. Remove pan from heat right away and let the mixture cool.)
- a bunch of fresh mint leaves (the more the merrier)
- 1 1/2 to 2 ounces of light rum
- ice (crushed is nice, but you can use cubes as well)
- the juice of about half a lime (fresh is fabulous but bottled works just fine)
Pour the syrup into a tall frosty glass and toss in a bunch of mint leaves. Muddle the mint by smushing the leaves around the bottom of the glass with the back of a spoon. Or if you want to get fancy, muddle the leaves with a mortar and pestle and spoon into the glass along with the simple syrup.
Add the rum and lime juice; stir. Add ice, garnish with mint and a lime wedge, picture yourself on a deserted island and enjoy.
{ 0 comments }
