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