Try a tequila mojito. That’s right, tequila.
All the downtime during quarantine has sent green thumbs and gardening novices rummaging around their herb gardens, city plots and flower beds.
For some, investigating last year’s harvest presents some surprising discoveries, like that fuzzy green plant growing by the patio steps is actually mint! And you know what mint means? Mojitos.
You may not be sipping a fresh mojito lounging by a sandy beach, but that doesn’t mean you can’t enjoy a little tropical paradise of your own.
While a typical mojito is made with white rum I like to spice it up and make mine with tequila, mainly because I only had tequila in my house but also because they taste much better. There’s also no better time to experiment than quarantine time.
To make one mojito you will need:
■ A liberal amount of fresh mint leaves
■ 1.5 oz tequila
■ 5 oz seltzer water or club soda
■ Squirt or squeeze of lime Juice
■ 2 oz simple syrup if your lime juice is unsweetened
■ Fresh limes
First, start by using a muddler to crush the mint and lime to release the mint oils and lime juice. Transfer the muddled mixture to a glass filled with ice, pour in tequila, then add a tablespoon of simple syrup (if you are not using sweetened lime juice). Then fill the rest of the glass with carbonated water or soda. Garnish with a mint leaf, a lime on the rim and enjoy! Cocktails are always better with fresh herbs, especially when they are plucked right from your own backyard. If you have a basil plant, try out making a basil gimlet by adding lime and gin.
As always, please drink responsibly.