Kim Haasarud - 101 Mojitos and Other Muddled Drinks

This book is printed on acid-free paper. Copyright 2011 by Kim Haasarud. All rights reserved Photography 2011 by Alexandra Grablewski Food styling by Brian Preston-Campbell Prop styling by Lynda White Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions. Limit of Liability/Disclaimer of Warranty: While the publisher and the author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials.

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For more information about Wiley products, visit our web site at www.wiley.com. Library of Congress Cataloging-in-Publication Data: Haasarud, Kim. 101 mojitos and other muddled drinks / Kim Haasarud ; photography by Alexandra Grablewski. p. cm. Includes index.

ISBN 978-0-470-50521-2 (cloth) 1. Mojitos. 2. Cocktails. I. II. II.

Title: One hundred and one mojitos and other muddled drinks. TX951.H2123 2010 641.874--dc22 2010011102 Printed in China 10 9 8 7 6 5 4 3 2 1 Introduction In the past decade the Mojito has become a staple in many bars across the country. Its refreshing, pretty to look at, and delicious. It has its roots in Cuba and was a favorite of Ernest Hemingway in the 1930s. It is believed to have evolved from a sixteenth-century drink called el Draque (meaning the dragon). El draque was created by the English pirate, Richard Drake, who used aguardiente (a primitive relative of rumbarely drinkable by todays standards), sugar, lime, and mint.

Others believe that the African slaves who worked in the Cuban sugarcane fields first created the drink. The drink has since evolved to use many kinds of premium rums, different types of sugar, varieties of mint, and so forth. The Mojito is a very simple drink to make, yet everyone has probably had a bad one. Too sweet, too sour, too strongI think most people feel the need to doctor it up and put their own spin on it, which is fine if you understand the importance of the basic ingredients, like fresh-squeezed lime juice, and the proper ratios. Below, Im going to break down the Mojito into its essential components, which include the ingredients, ice, and muddling techniques that will be used in the recipes throughout this book. Ingredients 2 ounces rum 10 to 15 mint leaves 1 ounce fresh lime juice 1 ounce Splash of soda water Tools Muddler Lime or citrus squeezer THE RUM There are many varieties of rum, depending on, among other things: what its distilled from (sugarcane juice or molasses); how its distilled and extracted; how long its aged and what its aged in; where it is grown; and if it is flavored.

Subsequently, rum makes for one of the largest spirit categories. For a Mojito, I would recommend a rum on the lighter end of the spectrum, such as Bacardi, Cruzan, or 10 Cane rum. You could use a darker or an aged rum, but I have found that the citrus and mint work best with the lighter ones. Some of the flavored rums, such as Bacardi Limn or Cruzan Guava, also add a nice spin on the Mojito. (Keep in mind, Im just speaking about the Mojito; there are many great aged rums mentioned in this book to use with other types of muddled drinks, of which the Mojito is just one.) FRESH IS BEST One of the most important elements in a Mojito is fresh-squeezed lime juice. I cannot stress enough the importance of fresh-squeezed versus bottled or a premix off the shelf.

It really makes a world of difference. Dont skimp! Limes can be expensive depending on the time of year and where you buy them, but if you live close to a produce market or visit the farmers market, you can usually find them much cheaper than at the grocery store. Choose limes that are thin-skinned and somewhat malleable. Those are the ripest and will yield the most juice. I would encourage you to buy other seasonal ingredients to experiment with. Throughout the book, I give lots of flavor combinations that use a wide range of ingredients, from watermelon to Concord grapes to various fresh herbs.

If you see some seasonal ingredients that look good and ripe, by all means, pick them up! SUGAR Sugar is an essential ingredient to the Mojitoactually for most muddled cocktails, particularly those that use fresh lemons or limes. Sugar can come in many formswhite sugar, brown sugar, Demerara sugar, syrups, honeys, agave nectar, and so on. I would encourage you to experiment using different sweeteners, for they add other layers of flavor and richness to a drink. Throughout the book, though, I primarily use an equal ratio of sugar to water. All of the syrups that follow are easy to make and can be kept in the fridge for about a week or so. tip: One lime will yield approximately one ounce of juice. tip: One lime will yield approximately one ounce of juice.

So, depending on the number of Mojitos you are planning to make, buy the same amount of limes plus a few extra. (Example: 10 Mojitos = about 10 limes.) Simple Syrup Makes enough for about 10 Mojitos 2 cups sugar 2 cups water In a medium saucepan over medium heat, combine the sugar and water and stir until the sugar is completely dissolved. Let cool completely, then bottle and keep refrigerated until ready to use. Fresh Berry Syrup Makes enough for about 10 muddled drinks 2 cups sugar 2 cups of water 12 cup of fresh berries (if using strawberries, hull and cut in half or in quarters) In a medium saucepan over medium heat, combine the sugar, water, and berries and stir until both the sugar has dissolved and the berries start to bleed into the syrup. Bring to a simmer, then remove from the heat. Let cool completely.

Strain, then bottle and keep refrigerated until ready to use. Lavender Syrup Makes enough for about 10 muddled drinks This is used in the , but can be used in other drinks as well. Do not use potpourri lavender. It is sometimes coated in unedible oils. 2 cups sugar 2 cups water 1 tablespoon dried lavender In a medium saucepan over medium heat, combine the sugar, water, and lavender. Stir until the sugar has dissolved.