Thursday, September 24, 2009
32 oz of decent white rum
12-ish sprigs of mint
1 cup simple syrup
lime and cucumber for garnish
fancy straws and stuff
1. ~24 hours ahead: make the cucumber infused rum. cube the cucumber and place in a large-ish bowl. pour the rum over. cover tightly and go to bed. the next night your rum will be lovely and ready to use.
NOTE: steeping it longer than ~24 hours is a mistake--it becomes overwhelming;y cucumber-y. if you aren't ready to use it after 24 hours, strain out the cucumbers and put the rum in the fridge. save some of the cucumber cubes for in-th-drink garnish if you like.
2. make simple syrup--this is just sugar and water in a 1:1 ratio. combine in a pot and boil for a few minutes. cool. voila.
NOTE: can be done up to a week ahead.
3. make you some mojitos. juice 4 limes, and pull the leaves off the mint stems. if you are making a big batch, get out the blender and do the following: combine mint leaves, lime juice, and 1 cup of simple syrup. blend briefly, but don't overblend--you aren't pureeing those mint leaves. stir in the rum. pour generous helping of this mixture into tall glasses over ice, top with seltzer, and garnish.
NOTE: if you prefer to do it glass by glass, then you want to muddle about 1/2 a lime's worth of juice, about 1.5 mint sprigs' worth of leaves, and about an ounce of simple syrup in the glass. add about 3 ounces of rum per glass, top with seltzer and garnish.
4. drink up.