Latin Twist: Brazilian-Style Mojito

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Did you ever savor a sip of something that was so aromatic and tasty, that you closed your eyes to taste it better? (Please, mis queridos amigos, I can’t be the only one who shuts her eyes to taste better!) Okay, so  yesterday I had the supreme pleasure of trying a new fruit liquer –made with açai berries and Brazil’s sugar cane rum (cachaça—pronounced ka-CHA-sah), and haven’t stopped thinking about it!  But the best discovery was how it adds flavor—and color—to a mojito. And so, my Brazilian-Style Mojito was born! So where can you find this wonderful addition to your cocktail mixing repertoire? Zachy’s in Scarsdale, Midway  Liquors in Scarsdale, and Westhester Wine Warehouse in White Plains. Mi friends, I’d love to hear how you like this Brazilian twist! ¡Buen Provecho! Enjoy!

 

WEEKEND SPECIAL

 

 

Brazilian-Style Mojito

Serving Size: Serves 1

Light and summery, this mojito with a Brazilian twist is the perfect summertime fiesta cocktail!

Ingredients

  • 4 mint sprigs
  • 2 teaspoons sugar
  • 4 wedges of a lime (about ½ a lime)
  • 2 ounces rum
  • ½ ounce lime juice
  • ¾ ounce Cedilla (açai liquer)

Instructions

  1. Remove the mint leaves from their stems, and place them in a tall bar glass.
  2. Add the sugar.
  3. Use a pestle or the end of a wooden spoon to lightly mash the mint leaves and sugar together (you don't want to over-muddle or the leaves become bitter).
  4. Add the lime juice, rum, and a cup of ice.
  5. Cover and shake.
  6. Top with club soda, stir lightly, garnish, and serve!
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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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