Monday, April 28, 2014
If you are fellow traveller in home mixology and live on the east coast, you are likely paying out the ass for the saddest looking limes, if you can get them. Conserving limes, thinking of alternatives, I thought I would use some of one of my fave citrus fruits, the sour sweet Mineola Tangelo in a mojito. And it’s a yummy thing if not the same as lime, because what really is. It’s not sweet like many other oranges, and very piquant so it can help replace the tang of your missing lime.
A mojito is a drink I don’t normally measure, and you can adjust to taste, but I did measure things here just to write out the recipe. Another note is I used to be a very vigorous muddler, and now I try to be gentler with the mint. Aggressive crushing of the mint brings out a lot of grassy taste from the leaves and it can be really more fragrant and nice without serious mashing, you can use more mint or decide what level of crushing you like.
For this I used:
3 oz Smith & Cross gold rum (so much molasses taste in this rum, if you like white rum which is more trad for a mojito do that)
1/2 a pathetic ping pong ball sized lime (omit if you have none ha ha ha)
1 healthy fat wedge of Mineola Tangelo
1 wedge of same for garnish
A couple sprigs of mint
1/2-3/4 oz of simple or gomme syrup, or superfine sugar to taste.
Seltzer to top off your glass
Crush some ice via whatever method and place in the bottom of your glass, it will stand up your mint sprig real nice, add your wedge of orange garnish too. Squeeze whatever you can get out of your sad lime half, same for the nice chunk of tangelo into your shaker, muddle, then add mint leaves and lightly crush trying not to really mash the leaves. Add your sweetener and rum, and shake with whole ice cubes till chilled. Taste and adjust sweetener if needed. Once it’s how you like it, strain into your glass and top with soda.
Sip while dabbing your dewy brow in the heat, real or imagined.