Tag Archives: Sunday Sippers

Sunday Sippers: Pitcher Mojitos

26 Jul
I, of course, forgot to take a picture of my mojitos.  This is someone else's picture.  Mine weren't so sour-mixy looking.  They were definitely less green than these.  Still, it's a pretty picture, and I didn't want to leave you photo-less, so there you go.

I, of course, forgot to take a picture of my mojitos. This is someone else's picture. Mine weren't so sour-mixy looking. They were definitely less green than these. Still, it's a pretty picture, and I didn't want to leave you photo-less, so there you go.

So, I’m back from the beach.  I got home Friday, and The Beloved had already left to go brew beer with his brewing buddy in Charlotte, so I had the place to myself until earlier today.  Guess what I did?  Nothing.  It was Awesome.  I have pulled myself away from my Intense Pursuit of Slothfulness to bring you this post.  You’re welcome.

I suppose you could say that I’m in a bit of an Alcohol Rut, but when you have as much mint growing in your yard as I have in mine, then Ye May Cast the First Stone.  We had our housewarming party last weekend, and big fun was had by all.  I wasn’t going to make mojitos, but then word got around that I Could, and I was forced to go to the store to purchase rum and limes, lest the natives become restless.

There is no great secret to making a mojito.  I’m sorry to any mixologist out there who would beg to differ with me, but as long as you get everything well mashed, you should be good to go.

Pitcher Mojitos

  • a large pitcher
  • some coarse-grained sugar–I used demerara
  • a handful of mint (I used a mixture of bergamot and spearmint)
  • 2-3 limes, cut into sections (skin on)
  • bottle(s) o’ rum, depending on how big your pitcher is and how thirsty your guests are
  • ice
  • club soda

Throw the limes, mint and coarse sugar into the pitcher.  Muddle everything thoroughly until the limes are all juiced, the mint is well bruised and the sugar crystals have dissolved. Let me just say that I don’t own a muddler.  I do, however, own a wooden spatula, and I used the business end of that to muddle the Hell out of the green stuff.  Lime juice squirted Perilously Close to my eye.  The things I do for my friends…

Anyway, pour in the rum.  Pour it all in.  Taste for sweetness, liminess and mintiness.  Adjust as necessary.

To serve, fill individual glasses with ice, pour in the rum mixture and then top off with as much (or as little) club soda as you want.  Everyone gets a drink that is strong enough (or weak enough), so Everybody Wins!

I polled my friends who attended, and they all seemed to dig it.  If any of you guys are reading, please leave your review in the comments section.

PS Bonus  Sunday Sides:  Marinated Cucumbers
I also made some marinated cukes for the party.  People inhaled them, and some even said they were the Best Ever.  Here’s what was in them:

  • kosher salt
  • freshly ground black pepper
  • rice wine vinegar
  • extra virgin olive oil
  • squirt of honey and a little sugar
  • celery seed
  • mild curry powder
  • sliced cukes
  • chopped onion

In case you’re wondering, I probably used 4 parts vinegar to 1 part oil.  I also peeled the cukes in strips, so they were stripy around the outside.  Instead of halving and seeding them, I just sliced them in thin rounds.  The ones I wrote about the other day were good, but these were better.  The curry powder put them Over The Top.

Okay, that’s it for now.

Sunday Sippers: Introducing the Bergamo(t)jito

28 Jun
How's that for a lovely Sunday Beverage?

How's that for a lovely Sunday Beverage?

Well, it is a lovely 800 degree day here in The Triangle.  As much as I enjoy making a nice Sunday Supper, today just seemed more conducive to a sipper–a frosty cold refreshing Adult Beverage.  One made from the Bounty in our yard.  Remember a couple of days ago I posted about those crazy mint flowers?  Well, many folks, including my long-lost-then-found-again-through-facebook college friend Cindy said, “Hey, those dudes look a lot like bergamot.”  All I could think of was Earl Grey tea, and they didn’t really have all that going on, so I went out into the Hinternet and found out that bergamot the herb (from the Mint Family) is named after bergamot the bitter orange because it has sort of an orange-y perfume.  I think that’s kind of a stretch, but they are minty and wonderful and Attractive, so I am just going with it.

So, here’s the beverage:  The Bergamo(t)jito, or just the Bergamojito.  The parenthetical T might be a bit much.  Sorry.

Bergamojito (serves one)

  • 16 (or so) bergamot or mint leaves
  • several Attractive bergamot flowerettes
  • about 1 1/2 tsp coarse sugar (I used demerara)
  • a smallish wedge of a well-scrubbed lime
  • 1 1/2 shots white rum
  • a Very Ton of ice
  • enough club soda to fill the glass

Bergamojito ingredients

See, the coarse sugar helps muddle things up really nicely.

See, the coarse sugar helps muddle things up really nicely.

Put the leaves, flowerettes, sugar and lime in the bottom of a nice tall glass.  Mash them together really well.  I don’t own a muddler, so I just used the back of a spoon and mashed away.  You could use simple syrup to sweeten this, but the coarse demerara crystals do a Fine Job of bruising the mint and coaxing the oils out of the lime skins.

Leave a tall iced tea spoon in the glass, and throw in a handful of ice, a few more flowerettes and more ice to fill the glass.

Pour in the rum and then jiggle the spoon up and down while you pour in some club soda to top things off.  This makes things all nice and mixed.

Then, sit out on the porch with your Beloved and Enjoy.  Oh, don’t forget to actually make your Beloved a beverage.  I made two, so I was happy to share with my Beloved.

So, how did it taste?  Very herbal and a bit peppery and lime-y and barely sweet and Extremely Refreshing.  I highly recommend that you make one immediately.

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