We have a barbecue and our friends bring rum, mint, lime and club soda. I am pleasantly surprised and excited about the prospect of mojitos. It’s like summertime in a glass, right? With no particular recipe, we try valiantly to get the balance right and they turn out bland, sour and one of our friends spits out mint for what seems like hours. I slowly back away from the mojito and think it’s best if we go on our separate ways for a while.
We attend a barbecue with good friends and Brian, “The Mojito Master,” makes some fine, fine mojitos. It is indeed, summertime in a glass. The perfect balance of sugar, lime, rum and mint. It can be done! I nudge Marc into the kitchen with Brian, hoping the magic will rub off on him.
When it is our turn, Marc steps into the kitchen with his faithful Mr. Boston drink recipe book and all of the appropriate ingredients. With a touch of sweat on his brow, he hands me the pint glass and watches for my reaction. I am blown away with mojito goodness. We sink into our porch chairs and savor every sip.
August 5, 2010
Two days before my brother and sister-in-law’s wedding, we eat at a reputable restaurant and a mojito sounds great. The drink is a disaster that was too many parts simple syrup, too few parts flavor. A damn shame.
August 6, 2010
A glutton for punishment and apparently lacking imagination, I order a mojito at the rehearsal dinner. The kind waitress suggests their peach mojito and my “okay!” can be heard for miles. Brother-in-law’s amazing girlfriend and I enjoy the heck out of some peach mojitos.
August 14, 2010
I puree some ripe peaches and create a fresh peach mojito to share with you.
Recipe: Fresh Peach Mojito
Adapted from Mr. Boston
Makes 1 drink
2 t. sugar
4 small sprigs mint
1 lime, halved
2 oz. white rum (we used Mount Gay silver)
1 1/2 oz. peach puree (recipe follows)
1. Muddle sugar and mint with a splash of club soda in a pint glass. The ball pint jars work great for these.
2. Squeeze both halves of lime into the glass, leaving only one hull in the mixture.
3. Add rum, peach puree and fill with ice.
4. Top with club soda and garnish with a slice of peach, a slice of lime or a sprig of mint, if desired.
Makes approximately 2 C. of peach puree
5 ripe peaches
1. Roughly cut the peaches into large chunks and discard pits and stems.
2. Put peach chunks into blender and blend until all of the peach is pureed and no chunks remain. (Use the puree setting if you have one.)
3. Place a fine-mesh strainer over a bowl and pour the peach puree into the strainer in batches and use a spatula to encourage the puree through, leaving the peach skin behind. I found pouring only a bit at a time, made it easier and less messy to get the puree through the strainer.
4. Pour peach puree into a pint ball jar or other sealed container and refrigerate. We used ours in a couple of days, but it will hold up well for a week.