Mojitos are the sweet iced tea of the potent potable world. They compliment just about everything. That was our conclusion after our first attempt at making them for our Saturday evening dinner.
Our recipe came from the Bicardi website. Don’t bother clicking the link – obnoxious music loads. I’ll copy the recipe below for a pitcher of drinks for six:
- 9 parts run
- 15 parts club soda
- 8 sprigs of fresh mint elaves
- 3 limes
- 12 parts simple syrup (or 4 parts sugar)
Since there were three of us, we cut those ingredients by 1/3, using 6 parts run, 10 parts club soda, etc.
Muddle mint leaves in lime in large pitcher. Cover with simple syrup and fill pitcher with ice. Add run and club soda; stirr well. Add crushed ice to tall glasses when ready to serve. Garnish glasses with lime wedge and sprigs of mint.
The mojitos tasted great with the California rolls we had as appetizers, and were perfect with the grilled lemon basil chicken, Harrod’s salad, and saffron rice that completed the meal.