It’s Friday, and it’s prepping time for spare ribs today. So now that everything is all set with the ribs, and they are put in the fridge overnight, it’s time for a little weekend drink. I discovered a local “herbal outlet” today and took lots of goodies home with me. I think this will be the end to buying herbs in the store from now on. I brought home (among others) Pepper mint, cuba mint and liquoriceherb (A fennel kind of herb). This just screams mojito right? Here is my recipe.
What you need:
- Water
- Brown sugar
- Sugar
- A pinch of salt
- Rum
- Ice-cubes
- Lime
- Peppermint
- Cuban mint
- Liquorice herb/fennel grass
- Sprite/7-up
Simple syrup
For a good tasting mojito, you first need to make simple syrup.Just bring to a boil equal parts of water and sugar until the sugar has dissolved. I use 1 part water, 0.5 part brown sugar and 0.5 part cane sugar. Let the syrup cool in the fridge before mixing with the mojito.
Mint and liquorice herbs
As mentioned, I got hold of super fine herbs. Good ingridients are important for a good result. It is fine to use this recipe without licorice and Cuba mint, but the little hint of licorice was a very pleasant touch.
Squeeze the juices out
Put mint leaves, liquorice herb, lime juice and a little salt in a mortar, and mash the herbs lightly. Fill a glass up with ice cubes or crushed ice. Then pour in one shot glass with rum and one with simple syrup (if you want a sweeter mojito, adjust with a little more syrup). Top with a little sprite before gently stirring. Put 2-3 hand shredded leaves with mint on top and serve. This mojito is perfect for your barbecue as well.
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