Latin Twist: The Strawberry-Jalapeño Mojito

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Even if I didn’t love Ernest Hemingway, and didn’t dream about Cuba, the mojito and I would have been amigos
And, well, it seems I’m in great company! It’s hard, also, NOT to be inspired by sweet strawberries, juicy lime chunks, and aromatic mint leaves. Jalapeño, one of my favorite chiles, is a more-than-welcome addition to this mix. On top of that,  all work well with rum! As I mentioned last week, like its cousin the margarita, mojitos are canvases on which you can compose; the Strawberry-Jalapeño Mojito is just one wonderful possibility.

Though many boast prowess in the mojito department, not everyone makes a good one…though, my friends, you certainly can! The trick? Fresh fruit, fresh juice, fresh mint and not over muddling. For a crowd, you can certainly double-triple-quadruple and make a pitcher size version! Also, you can make a virgin version: simply add more berries, more fresh lime juice (you’ll probably need more sugar!), add a splash of club soda for a bit of fizz to finish. ¡Buen provecho! Enjoy!

 
Mojito 1
Strawberry-Jalapeño Mojito

Serving Size: Serves 1

Mojitos--with the fresh flavors of mint and lime--are the perfect summertime barbecue cocktail! The strawberry and jalapeño twist make this one a fun and super flavorful variation!

Ingredients

  • 1 tablespoon diced strawberries, or to taste
  • 6 to 10 fresh mint leaves (plus more to garnish!)
  • 1 teaspoon diced jalapeño or to taste
  • About 2 teaspoons sugar, or according to taste
  • Juice of 1/2 lime, or to taste
  • 1 cup of ice
  • 2 oz. light rum
  • Ice

Instructions

  1. In a bar glass, combine the strawberries, mint, jalapeño, and sugar and muddle until you smell the fabulous fragrance of fresh-mint.
  2. Add the lime juice.
  3. Add one cup of ice.
  4. Add the rum.
  5. Add the ice and shake well.
  6. Pour into the prepared glass, garnish, and serve!
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Serves 1

Ingredients

  • 1 tablespoon diced strawberries, or to taste
  • 6 to 10 fresh mint leaves (plus more to garnish!)
  • 1 teaspoon diced jalapeño or to taste
  • About 2 teaspoons sugar, or according to taste
  • Juice of 1/2 lime, or to taste
  • 1 cup of ice
  • 2 oz. light rum
  • Ice

Instructions

  1. In a bar glass, combine the strawberries, mint, jalapeño, and sugar and muddle until you smell the fabulous fragrance of fresh-mint.
  2. Add the lime juice.
  3. Add one cup of ice.
  4. Add the rum.
  5. Add the ice and shake well.
  6. Pour into the prepared glass, 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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