Making Mojitos With Key Westie

Fresh, Limey, Minty, Cold

How would you describe the taste of a Mojito?

Or should we just forget describing them and make one and drink it?  Yeah, I vote for that! 

Being the Hemingway fans that we are, and knowing that Papa loved his mojitos, we had to try one when we were in the Keys last month.  In fact, we tried several.  The best we had was at the Sunset Grill and Raw Bar--the big Tiki Hut on Marathon.  Yum!  Many bars couldn't serve them because they didn't keep fresh mint around (we just planted a bunch so we'll have home-grown fresh mint all summer).  On the way home, our flight was seriously delayed out of Miami, so we spent our time wisely . . . we found the Cuban bar there and researched a few mojitos.  The girl who was making them for us gave us a quick lesson in how to make them, and we couldn't wait.  First, we had to get a muddler, an essential tool for crushing fresh mint, citrus and ice for Mojitos. We found one on Amazon.  We selected the VIVA! Stick Black Muddler by Liquid Revolutionist Mixology.  It was the biggest, meanest one I could find and you have to pretty much put some musles behind sumshing all those lime slices and mint leaves, and I knew I needed all the help I could get because I wanted to make a lot.

Key Westie's Mojito Recipe

10 Mint Leaves

3 Slices of Lime

1 Tablespoon sugar or other sweetner

1 1/2 oz Light Rum

6 oz soda

And how do you combine these wonderful, zesty, fresh ingredients to make a Mojito? 

Watch here and I'll show you how!