Tag

mojito

Cilantro Cucumber Mojito

written by Ali

This past week’s CSA included a lovely bunch of cilantro, half of which formed the base for this cilantro cucumber mojito. I know that cilantro is a love it or hate it kind of herb. I just happen to absolutely love it. I got to thinking about how it might do in a cocktail. As it turns out, I love the combination. I would imagine this would be absolutely lovely with a lemon cucumber or an Armenian cucumber. Hopefully, we’ll be able to find some of these at the farmer’s market later in the season. I didn’t plant cucumbers this year, after last year’s Daisy disaster. Our then one year-old pup decided she loved cucumbers, so pulled up the entire plant and proceeded to run around with the plant and toss around the cucumbers like they were tennis balls.

This cilantro cucumber mojito uses a generous bunch of cilantro, gets muddled with a few cucumber slices and a wedge of lime and then gets drenched in white rum. I also used a bit of agave to sweeten up the lime. It was a great cocktail for lounging around on the patio and enjoying the sunshine.

Yum

Cilantro Cucumber Mojito

Ingredients

1 small bunch of cilantro
4 1/4 slices of lime
6 slices of cucumber
4 ounces of white rum
1 ounce agave
Club soda

Instructions

Divide the cilantro, lime, and cucumbers between two glasses. Muddle. Add 2 ounces of white rum to each, along with 1/2 ounce agave. Add ice and top with club soda.
Serves 2. Enjoy!

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July 7, 2017 0 comment

Beverages Farmer's Market

Mint Mojito Martini

written by Ali

A mint mojito martini might become your go to cocktail for the summer. I’m lucky that my CSA (community supported agriculture) basket has included a steady supply of herbs so far this season. There was a hefty bunch of mint in the second week’s basket. At first, I puzzled over what to do with it. I considered making mint chutney, but the immersion blender is still MIA from the move. I contemplated chocolate and mint, but didn’t really have the time to get creative. I landed on dumping the mint leaves into a jar of light rum and walking away from it for a week. (I refrigerated the infused rum, just to stay on the side of food safety).

Once the mint had infused for a week, I pulled it out and took a taste. It was definitely minty. I strained the rum through a coffee filter into another jar so that it would be ready to go for future use. While a mojito is traditionally muddled mint with muddled lime, I opted to use my infused mint in this mint mojito martini, along with fresh squeezed lime juice and a touch of agave nectar. With a mint infused sugar rim, this mint mojito martini was perfect for sipping in the afternoon out on the patio.

Yum

Mint Mojito Martini

Ingredients

Infused Mint Rum

1/2 cup fresh mint leaves
1 cup white rum

Mint Mojito Martini

2 ounces mint infused white rum
1 ounce agave syrup
juice from one lime
Ice

Instructions

Mint Infused Rum

Muddle the mint leaves and combine with the white rum in a small jar. Cover and refrigerate for a week. Strain through a coffee filter to remove the mint leaves and store in the refrigerator.

Mint Mojito Martini

Combine all ingredients in a cocktail shaker. Shake and serve in a martini glass.
Serves 1. Enjoy!

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June 23, 2017 0 comment

Beverages

Mandarin Mojitos

written by Ali

Mandarin mojitos are my anecdote for the gloomy, depressing weather that we’ve had all season long here in my neck of the PNW woods. I understand that Portland has the distinction of being the most winter fatigued city in the US this year. I know that I’m certainly fatigued by the constant threat of ice and snow. It’s been so bad in the Columbia Gorge region that Hood River County’s Sheriff made veiled threats against Punxsutawney Phil’s life if he insisted on seeing his shadow. Yes – I know – only in Oregon. Still, I think that sheriff could have used one of my mandarin mojitos. It might have made him feel a bit sunnier when Phil did inevitably scurry away from his shadow and doomed us to six more weeks of winter.

Fortunately, citrus is in season. I love mandarin oranges and am always too tempted to buy large bags of them from Trader Joe’s where they languish in the cupboard because I forget to take them with me to snack on throughout the day. I’m trying to be better about that, and also decided I might as well use the stragglers in a cocktail. Thus, the mandarin mojito was born. I sort of resent having to buy mint from the grocery store, but it’s definitely worth it to mix up a pitcher of mandarin mojitos. You can sip and pretend it’s summer time that way. They are also great for when you just gave the blonde dog a bath the day before and then she goes out and tramps through the mud – just saying.

You might also pin the recipe and hold onto it for the first barbecue of spring, or the first sunny day, or the first day it’s warm enough to wear sandals. You can tell that these are all firsts I’m definitely longing for right now.

Yum

Mandarin Mojitos

Ingredients

1/4 cup sugar
5 - 6 sprigs of mint
4 limes, quartered
4 mandarin oranges, quartered
1 cup white rum
12 ounces club soda

Instructions

In a pitcher, layer the sugar and mint and muddle. Add the limes and mandarin oranges and muddle some more - try to get as much juice mixed into the mint and sugar as you can. Add the rum and top with club soda. Serve over ice with a sprig of mint and a quarter of the lime and a quarter of the mandarin orange.
Serves 4 - 5. Enjoy!

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February 10, 2017 0 comment

Beverages

Late Summer Melon Mojito

written by Ali

I keep thinking that the last of summer is surely around the corner. I’m ready for sweaters, pumpkin spice everything, and lots and lots of rain (it’s the PNW after all – shouldn’t it be raining already?). I know there is a change coming in the weather; I’m just impatient, that’s all. In the meantime, I figure if it’s going to insist on being in the mid-eighties, I might as well enjoy a last (maybe) summer cocktail or two.

It’s sometimes challenging to be in a family with food allergies. There’s a list of fruits, vegetables, and nuts that Clay is sensitive to, including melons. This means that anytime I buy a melon, I’m on the hook for finishing the entire thing. This leads to the purchase of about one melon per season. This year, I picked up a Galia melon from the farmer’s market. In addition to eating it as part of my lunch, I also saved a quarter of it for this mojito.

Somehow or another, I also managed to go the entire summer season without making a single mojito. I’m going to blame a much diminished liquor cabinet (our new kitchen doesn’t have space for much beyond the pantry basics), as well as limited access to mint. I’m keeping everything contained in pots, so my one mint plant has had to battle it out with oregano and chard. I didn’t realize anything could hold its own with mint, but the oregano has done a fine job.

Late Summer Melon Mojito
Serves One (but could easily be doubled)

¼ melon
3 sprigs mint
Juice from one lime
2 ounces white rum
Club soda

Combine the melon, mint, lime juice and rum in a cocktail glass and thoroughly muddle. Add ice and top with club soda. Enjoy!

September 16, 2016 0 comment