Mid-August in the Catskills can be confusing. There is deep summer heat: tomorrow in will be in the nineties. But over the weekend, the temperature barely hit the seventies and there was a torrent of rain. Those temperature changes mean you can see early signs of fall: a leaf here, a branch there. We are reminded that summer is on its last legs.
My mint, on the other hand, is firmly happy. It’s been a great mint season, so I’m making mint syrup and with it mojitos. You get a double hit of mint in my Double Down Mint Mojito: you muddle mint leaves in mint syrup.
To make the syrup, bring two cups of sugar and two cups of water to a boil. Let it simmer for a couple of minutes, remove from the heat, and toss in a cup of washed mint leaves. Allow to cool to room temperature, refrigerate and use in cocktails of every description.
Mojitos are often served with topping of club soda. I don’t do that. I want a full impact mojito but feel free to mute if you desire.
Double Down Mint Mojito
Yield: 2 medium cocktail or one happy one
Ingredients:
- 1 ½ mint simple syrup
- Juice of two large limes
- 20 mint leaves, washed and dried
- 4 ounces white rum
Preparation:
In a muddling container, put the simple syrup, lime juice, and mint leaves. Muddle for a minute or two, really trying to crush the mint leaves. Transfer to a cocktail shaker. Add the rum, then ice, and shake vigorously.
Pour into a glass rimmed with sugar and add ice cubes. Imbibe.
Source: Brian O’Rourke
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑800