Mojito madness ensued at our house yesterday afternoon. I’ve been way overdue in getting our garden planted this year, and we finally made the trip out to Sunnyfield, a beautiful greenhouse and garden center that my mother-in-law introduced me to last spring. We bought a plethora of flowers, veggies, herbs, even some little baby watermelon plants and raspberry bushes to grow this year. It was the mint that really had us excited though.
We were instantly craving mojitos, and it was decided that we’d stop and grab some rum on the way back.
The poor little mint plants didn’t even make it into the ground before I got home and started tearing their delicious leaves off on my kitchen counter for our drinking pleasure. Even our pet tiger, Hobbes, decided to try some for himself.
In my experience, mojitos are either hit or miss. I’ve ordered my fair share of disappointing ones, but when they’re made right, they’re brilliantly delicious and refreshing. And one is never enough.
To start, you’ll want to muddle your lime and mint leaves in a glass to release the mint’s oil. I get pretty aggressive with my muddler, so much so that I broke one of our glasses. I’m obviously very passionate about my mojitos.
10-15 Mint Leaves
Half a lime, cut into quarters
Simple syrup (* See note below)