The quest for the ultimate Mojito continues…

When I was last propping up the bar at our Bar Boucan at Rabot Estate (April), I felt the Mojito recipe needed a bit of tweaking. Last night I experimented at home in Hertfordshire using the fresh mint I grow, a new bottle of Mount Gay and some fresh limes. I prefer to use golden rum rather than white rum as I think the flavour is deeper and more rounded.

Here is the final recipe which my wife really liked and she has tasted a few!

Bar Boucan Mojito (proposed)

INGREDIENTS, PER GLASS

-          Thick glass tumbler (so it can take the muddling)

-          8 mint leaves

-          25ml lime juice

-          1 teaspoon honey

-          50ml Mount Gay Eclipse golden rum

-          50ml soda water

-          crushed ice

PREP

-          put the mint, honey, lime juice into glass

-          muddle vigorously to allow the mint oils to be released

-          fill glass 80% full of crushed ice

-          add the rum, stir, then top up with soda, stir again then taste

-          the intensity of fresh limes varies a lot, so make any final adjustments, then serve!

Now this recipe has to be translated, taking into account the variables in Saint Lucia, which are

-          more powerful mint, may have to reduce the leaf count

-          Chairman’s Reserve Rum instead of Mount Gay, shouldn’t be a problem as it is a very nice rum as well

Our dedicated Mojito mint bed at the kitchen herb garden. We worked with local herbalist Marijke to set up the herb garden for the restaurant and it is now fully in operation, providing large crops of amazing basil, chives, oregano and more.

It’s a pretty serious herb garden, I love walking around it!

Ronnie making the Mojitos

The Finished Mojito

Next step is to compare this mojito recipe with the current version and see which is best. Will keep you posted…