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Friday, July 24, 2009

Tequila Mojito cocktail – a twist on a classic recipe

I had my first rum Mojito at The Beach House hotel in Miami. It was expensive, but delicious. Ever since then I never fail to have a Mojito when there is fresh mint in the house. In my continuing quest for great summer coolers (well, I was short on light rum, too), I decided to try a Tequila Mojito. I thought the clean taste of a nice Plata would go well with the mint, and it was a good guess. So if you have some Plata around, and want to try something a little different, give this cooler a try.

Fresh mint leaves are an absolute requirement for a good Mojito. Accept no substitutes. You should be able to get a bunch of mint in the produce department of your grocery store if you’re not lucky enough to have any growing in your yard. For a while, Delta Airlines was serving a “Mile High Mojito” on their flights using a mix, and it wasn’t bad as airline cocktails go. It was not, however, anywhere near as good as a Mojito made with fresh mint. Bacardi® has a great video of making a Mojito here. Just don’t tell them you’re using tequila…

Tequila Mojito

2 oz Plata (silver) Tequila

fresh squeezed juice of ½ Lime (½ oz )

1/2 oz simple syrup

6-8 mint leaves

soda water

Put the mint leaves and syrup into an Old Fashioned glass. Squeeze the lime juice into the glass. Muddle well to bring out the smell and flavor of the mint. Add the tequila and stir well. Fill the glass with ice, then top off with soda water and stir lightly. Garnish with a sprig of mint and serve with a straw. Vary the mint and muddling to suit your taste.

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