Quarantine cocktails: Mojito and Mint Julep
It’s two-for-Tuesday! Or Thursday. Or whatever day it happens to be…
Today’s drinks are inspired by my weekend task of preparing the garden bed for planting. A variety of weeds have sprung up through the blanket of fallen leaves I put down last autumn. Rhubarb and sorrel (both perennials) are back from the dead and thriving. And, thanks to an exceptionally mild winter in DC, the mint survived and is threatening to take over the garden. As I pull out the excess, the smell brings to mind two favorite cocktails that use fresh mint as a key ingredient.
The first is the mint julep, trademark cocktail of the Kentucky Derby, which, under normal circumstances, would take place this weekend (sadly, circumstances are decidedly not normal). The bright bite of mint complements the mellow sweetness of fine bourbon. Tradition dictates the use of a metal julep cup, but a Collins glass is a perfectly acceptable substitute. Be sure to keep your drink cold by using plenty of ice (pebble ice if you have it, cubes if you don’t).
Second cocktail? the mojito. This wedding of rum, mint, and lime creates quite the refreshing sipper. Created in Havana, it is Cuba’s unofficial national cocktail, a favorite of Hemingway, and, in my humble opinion, far better than the eponymous Cuba Libre (that’s rum and Coke to you gringos). I’ve always considered the mojito more of a summertime beverage, but why wait? Take a break from the monotony of quarantine, and treat yourself with either of these delicious drinks - you deserve it!
h.
Mint Julep
2½ oz. bourbon (I used Buffalo Trace)
½ oz. simple syrup (1:1 sugar/water ratio)
8 mint leaves, plus 3 mint sprigs for garnish
cocktail shaker, muddler, bar spoon, ice, Collins glass
Steps
combine the simple syrup and mint leaves in the shaker and muddle
add the bourbon, half-fill with ice, and stir until well chilled
pour contents into the glass, top with ice, and garnish with mint sprigs
Mojito
2 oz. aged light rum (I used Cruzan)
1 oz. simple syrup
¾ oz. lime juice, freshly squeezed
8 mint leaves, plus one sprig for garnish
club soda or seltzer
cocktail shaker, muddler, bar spoon, Hawthorne strainer, fine strainer, ice, Collins glass
Steps
combine the simple syrup and mint leaves in the shaker and muddle
add the rum and lime juice, half-fill with ice, and shake until well chilled
double-strain into a Collins glass filled with ice
top with a splash of club soda/seltzer (~1 oz.), stir briefly, and garnish
