Proposed by: Jonathan
Reviewed by: David
There are folks who are fanatical about barbecue. They insist that one type (beef or pork typically), style or place is the absolute best. Having spent my formative years in Texas and all my adult life in North Carolina, however, I am an equal opportunity eater. I can’t proclaim what is the best type, style or place simply because I have not tried them all. That hasn’t stopped me from trying though.
What does this have to do with cocktails? I was introduced to the mojito by some friends only a few years ago. Since that time, I have tried a number of variations at many different places and, like barbecue, am not sure what is the best because I have yet to try them all.
More savvy cocktailians have probably already discerned that my proposal statement from last week is not correct. The mojito is a classic cocktail with a history that is probably over 150 years old and a cast of associated characters that includes one of the great drinkers (who also dabbled in writing) of all time – Ernest Hemingway. He had the good fortune to enjoy a mojito in its birthplace of Cuba while the closest I have come is the best one I have had to date. Just down the street from Hemingway’s Key West home is the Blue Heaven restaurant and whether it is the actual drink or the wonderful setting, I would recommend stopping in to try one for yourself if you are nearby.
The other tie to barbecue is the speculation that the name Mojito is related to food preparation and citrus-spice mojo marinade. While I am not sure if that connection is real, it seems like a good enough reason to connect these two pursuits and enjoy the mojito with the mojo marinated and grilled meat of your choice.
The mojito lends itself to experimentation through variations in the liquor, fruit and additives. The version I have chosen is credited to Hakkasan, a restaurant in London. Sadly, I have never tried it in person although it does seem like another good reason to visit London.
The recipe is as follows:
2 ounces Cabeza tequila (I think any quality agave tequila will work here)
½ ounce brown simple syrup
20 mint leaves
Muddle mint and lime with simple syrup and pour over crushed ice. Add tequila and top with cranberry juice.
Here’s David’s Review:
I’m not the guy who wears long pants on a July beach or shows up in a resort bar sporting a paisley tie… but close. Drinks identified with Key West or London or Cuba are unfamiliar, and, to my knowledge, I’ve never owned a bottle of Tequila—blancho, joven, reposado, añejo, or other.
So imagine my delight encountering the pink mojito—a drink equally bright and complex, minty and citrus-y, sour and fruity, bitter and bright. Jealous of Jonathan’s brown simple syrup, I substituted cane syrup, and the addition only enhanced the island quality of the cocktail. I’ve had a mojito before (well, once) but the cranberry juice created a nice astringency, a natural echo of the tequila’s agave tang. And this drink is sweet and minty, resonant of the juleps I know well from multiple Derby parties in Louisville and elsewhere. My wife has been growing mint all summer on our porch, so I was happy to make use of her labor, and maybe nothing is better than the flavor liberated by a freshly muddled tender mint leaf.
My one critique is the bolus of organics gathering in bottom of the glass, waiting for your last swallow. Maybe it’s my problem, my fastidiousness, the same stiffness that would have me wear the wrong thing at the wrong time in the wrong place, but I like my cocktails shaken, strained, and clear. Perhaps, in that, I’m not yet ready for the tropics, not yet ready for the overabundant foliage of abandon.
That said, the ultimate judgment lies in wanting another. My wife and I finished the first with an immediate, “How about more?” Having all I need to create another, I’ll add pink mojito to my list of cocktail options, even in Chicago February when summer is far away and a distant memory.
David’s take: Love it. Wish it were acceptable for the whole year, even though it couldn’t be further from my usual tastes.
Jonathan’s take: The Pink Mojito won’t make my top ten. The cranberry overwhelms the line and mint, which is the best part of the drink.
Next week (proposed by David):
My sister-in-law, an Italian, sent us a very funny advertisement for Fiat’s 500L or “Cinquecento,” which inspired me to find a cocktail worthy of its quirkiness and celebration of eccentricity. I found one in the Cinquecento cocktail, a combination of vodka and bitters, which my source site describes as unusual because it’s “vodka being used in a recipe that’s well thought out,” one of the top 101 best new cocktails for 2013.
Please join us in enjoying the Cinquecento!