Time Capsule #5 – Mojito (and Blueberry Mojito) Recipe

Time Capsule #5 – Mojito (and Blueberry Mojito) Recipe
Mint, Bourbon, May, and Kentucky go hand in hand. Mint, Rum, and June (ok, it’s almost June) can walk the same path, but not for the same reason.
With a little imagination,  and a copy of Old Man And The Sea, I transport myself from Kentucky to Havana right in my own backyard.
In order to properly mix a Mint Julep, or a Mojito, you first need to make  mint sugar syrup. It’s quite “simple” and leftover syrup sweetens everything from herbed lemonade to sweet tea. If desired, wet the lip or edge of the highball glass with fresh lime juice and dip in granulated sugar. This will add a touch more sweetness to the drink.  I recommend a true sugar cane rum such as the Brazilian brand, Ypioca Cachaça, sold in a wicker wrapped bottle, sort of the Brazilian equivalent of Chianti wine in a basket-bottle.
Mint Simple Syrup
Makes 2 cups

1 cup water
1 cup sugar
1 cup fresh mint leaves

In a small saucepan bring water to a boil. Turn off the heat and stir in the sugar until dissolved. Add mint and stir. Let steep for at least 30 minutes. Cool and store in a glass jar or pitcher in the refrigerator.

Mojito
Makes 1 tall mojito

2 ounces rum
Juice of one lime
2 ounces mint simple syrup
about 4 ounces club soda
fresh mint leaves for garnish

Fill a tall highball glass with ice. Pour in the rum, lime juice, mint syrup, and top off with club soda. Stir to combine. Garnish with fresh mint, sip, and enjoy. Repeat only if you’re not driving anywhere.

Blueberry Mojito
Makes 1 tall, blended drink

about 2 cups ice cubes
2 ounces rum
2 ounces mint simple syrup
Juice of one lime
about 4 ounces club soda
1/2 cup fresh blueberries
Fresh mint leaves for garnish

Put ice in a blender. Pour in the rum, mint simple syrup,  lime juice, club soda, and blueberries. Blend on high speed until frothy. Pour into a glass and garnish with fresh mint.

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