Mojitos by the Pitcher
At this week’s potluck with the neighbors — where we discuss things such as new baby names, Google+ vs Facebook and dogs that eat underwear — a friend joyfully told me she had purchased a skinny margarita-in-a-bottle.
Let me tell you: Caca.
“There’s a mojito version, too,” my friend said.
So, se me subio lo cubano and my mission after having that thing that-shall-not-be-called-a-margarita became to pull out the mojito recipe we use at my house and redo it to pitcher-sized proportions…because, amigos, I never, ever will drink a flaca version of a mojito out of that brand’s bottle.
I am rescuing my friend, and myself, at future potlucks.
My husband has, in the past, pre-made up to 22 gallons of pre-mixed mojitos. That’s back when we had huge pig roasts. I’m kind of over that monstrous amount of lime-squeezing, not to mention cooking for so many people.
So, here we have mojitos in a pitcher, just in time to use the mint from the garden before it withers for the winter, and to celebrate the last warm weeks at intimate and fun neighborhood potlucks.
Take these mojitos to your next potluck and you’ll be the queen of el show.
And make me a promise: No mojitos out of a bottle, m’kay?
Cuban Mojitos by the Pitcher
- Leaves from about 10 sprigs of mint (and some more for garnish at serving)
- 8 ounces fresh lime juice — please don’t use the bottled kind of lime juice.
- 8 ounces simple syrup (see recipe below)
- 16 ounces white rum (Bacardi all the way at my house.)
In a beautiful pitcher, add mint. lime juice and simple syrup and muddle it with a muddler or big spoon. Don’t go kung-fu on it, Be light and gentle on the mint. Add the rum.
You can make this a few hours early and put in the fridge.
Serve the mojito in a tall glass over crushed — yes, only crushed, ice — with a sprig of mint and top with a splash of sparkling water — if you want. I don’t tend to use the sparkling water.
If you really want to impress, add a slice of sugar cane.
And, of course, you can add more or less of anything to suit your taste — from the sugar, to the lime, to the rum.
Simple Syrup Recipe
Combine 1 cup of water and 1 cup of sugar in a small pan and heat on medium until the sugar dissolves. Let cool to room temperature.
Simple Syrup can be kept in a glass container in the fridge for up to a month.
If you don’t trust me on my mojito version, check out the Bacardi rum version, which serves 6.
So, hurry up before it’s too cool to drink a mojito — because we all know the day must be muy caliente to really, really enjoy a good mojito.
Got a mojito memory or recipe you’d like to share?