10 Steps to Mojito Heaven!

Let's face it, the sloppy days on "Harvey Wallbangers"
and "Sex on the Beach" 70's style gimmicky cocktails
are (mostly) over. (Although I've been known to enjoy
a little Sex on the Beach from time to time.

The true mark of a mixologist comes from expertly an
lovingly mixed ingrediants in pristine cocktails
glasses, but so does a strong backround in the
classics. We'll go though all of them, of coure, but I
wanted to start with the Mojito.
People are, almost without fail, always impressed when
they watch you take fresh ingredients , mix and muddle
in front of people and then present this Cuban
classic.

Lore has it that the Mojito was partially discovered
by Elizabethan', Sir Francis Drake on their high seas
travels. Some suggest that the names derives from the
African word, "Mojo" or spell (something we agree
with, at least in affect). But there is no denying
that in the past 150 years the Cuban people, sometimes
farmers, knew a simple good thing that the world
quickly copied. Most famously, Ernest Hemingway.

Things you'll need to make a MOJITO:
-fresh mint leaves (preferably still on the stalks)
-fresh limes
-sugar (any kind, to be made ino simple syrup)
-rum (white or silver)
-club soda, or ginger ale or sprite
You'll also need a muddler, e piece of hard wood,
typically 8-10inches long with a slender handle and
bulb at the end to crush fruit and leaves. In a pinch
you can also use a wooden spoon, or if you;re really
hard up a bent fork (but I wouldn't be too overt about 
this).

Here is how to make a Mojito:

1. Strip 3-4 Mint Stalks (spearmint or other) of it's
leaves. Be sure o leave a small bunch of leaves
attached to the ends of stalk (you'll later use this
as a garnish)

2. Place 6-10 mint leaves in the base of a rocks or
highball glass

3. Place a quartered or diced fresh lime into the
glass too.

4. Using your muddler, firmly brak the mint leaves
into the limes. Use long firm circular strokes.
Imagine the force one might use with a screwdriver,
 steady and firm. The goal is to produce about a good
deal of fresh lime juice (about half an ounce) along
with the mint. You're making a paste!

5. Pour in half an ounce of simple syrup into the
glass. And simple syrup is well, simple. (Boil or
 microvwave equal parts refined (or any)sugar with
water (a quart will be handy). Sir it up to make it
clear when done. This will serve to make your drink
sweet, yes, but the other secret is that it makes the
drink soft and velvety.

6. Another quick muddle, making sure the simple syrup
is now mixed in nicely wih the mint and lime juice.

7. Fill your glass with ice. To the top.

8. Pour, over the ice, an ounce and half of rum. You
can either measure it ou first in a measuring glass,
or a jigger,. Or perhaps you have a standardized
"pourer" a simple stainless steel bottle top
(available at all liquor stores) the lets liquid flow
easily. If you do, count "one onethousand for every
ounce you need poured.
-You can, after just even a litte experience,
"eyeball" it. That is, pour straight from the bottle
equallying a roughly measure. But be careful to not
overpour!

9. Fill the remainder with either club soda (for a
more taste of alchohol and mint) or ginger ale or
sprite (for a sweeter drink). This last ingrediant, to
me, is key. The drink can be heavy with all the mint
and syrup and the bubbles of club soda or the like,
will lighten the drink up and make the drink "move"
both in the glass, and more enjoyingly, as it goes
down.

10. "Plant" your garnish, the mostly bare stemmed mint
twig, into the drink so that just a few fresh leaves
seem to pop out the top of the drink, like a lite
banzai plant. This really makes a big difference in
the wow factor. Your guests will be grateful that you
put so much care into preparing something so
laboriously created and it'll look great.
That' it. Slip a straw into the base and tell hem to
sip from the bottom and to go slow.