Cape Cod Mojitos

mojito-007My cooking mojo is back—so I’m celebrating with Mojitos!

Whether or not summer decides to grace us with her presence this year here in the northeast, I’m ready for summer drinks!  One of my very favorites is a Mojito (“mo-HEE-to” for the uninitiated!)—probably the most famous Cuban cocktail.  Traditionally served in a highball glass, the Mojito combines fresh mint, lime, sugar, white rum and club soda.  The key to a great Mojito is in the preparation, which involves a special “muddling” process to extract the flavorful oils of the mint leaves.  Don’t be put off; “muddling” is just “mashing”—which requires no degree in mixology, just a little muscle!

I had all the ingredients for Mojitos except for the club soda, and considering it was raining (again), a trip to the store was NOT happening.  What I did have was a bottle of sparkling cranberry juice, which would serve as my mixer, adding great flavor and color to an already fantastic drink.  Since a Cape Cod is another one of my favorite drinks (vodka, cranberry, lime), I decided I would invent the Cape Cod Mojito.  So, drum roll please….. for the first time ever, I am proud to introduce my brand new drink, sure to be all the rage everywhere (well, everywhere I go, anyway!), the Cape Cod Mojito!!!! 

Cape Cod Mojito

Makes one 16 oz drink

10 fresh mint leaves

juice from 1/2 of a  lime (about 1/2 tablespoon)

2 tablespoons simple syrup (I buy it prepared in a bottle—keep in the fridge)

3 tablespoons white rum (1.5 oz)

sparkling cranberry juice (available in many grocery stores–I got mine at Trader Joe’s)

Place the mint leaves, lime juice and simple syrup in a 16 oz highball glass (or you can use the same ingredients to make two 8 oz drinks)

Using a pestle (from a mortar and pestle ) or the back of a spoon, smash(“muddle”) together the ingredients until the leaves are bruised and begin to release their oils (you won’t see this, but it will happen once the leaves are battered up a bit!)

Fill the glass with ice, add the run and top off with sparkling cranberry juice.  Garnish with additional mint leaves and a wedge of lime.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

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2 Responses to “Cape Cod Mojitos”

  1. wick Says:

    I have tasted Tracy’s cape cod mojito and found it to
    be REALLY GOOD! see for yourself. you won’t be sorry!

  2. Product Profile: Herb Keeper « Season To Taste Says:

    […] what to make with all these left over fresh mint leaves?  My Cape Cod Mojitos!  It’s almost summer, after […]

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