The temperatures in Sacramento are supposed to rise to nearly triple digits again this week (104 today!!!) and even after recently spending time in gorgeous Lake Tahoe, for some unexplainable reason this girls’ toesies are still aching to be buried in soft, white sand, off the coast of somewhere, anywhere! Since I’m unable to dash off to far away bango bango right now (sigh…), I’m living vicariously through some images I shot a few years ago. And while rummaging through my refrigerator earlier, I discovered I have fresh mint and limes on hand, add them to the rum in the cupboard, and oh happy dance ~~ mojitos are but a muddle and shake, shake, shake away.
a tray of refreshing mojitos — aaaaahhhh!!!
in my tropical dream… i awaken from my slumber in a tranquil over-water bure and after donning my fins and snorkel gear, find myself gliding through the azure blue water astounded by its clarity, and gaze upon a single blue starfish surreptitiously as it eases itself along oh so gracefully amongst the beds of brightly colored coral. each movement so simple and yet so purposeful…
i then hop on my island cruiser and pedal to…
here to sip on a tropical cocktail while i wait patiently for…
the conch to arrive and seafood ceviche be prepared for dinner and then…
start it all over again…
- 2 limes, cut in half
- 12 mint leaves
- 2 ounces simple syrup (recipe below)
- 4 ounces white rum (or to taste)
- 2-3 ounces club soda
- 2 sprigs of mint leaves (for garnish)
- Place the mint leaves into a cocktail shaker and squeeze the juice from the limes into the shaker.
- Gently smash the mint into the lime juice with a muddler (or the handle of a wooden spoon) for about 3 minutes until the oils from the mint are released.
- Add the simple syrup and rum. Fill the shaker 3/4 full with crushed ice. Place the top on the shaker and shake until the outside of the shaker becomes frosted. Set aside.
- Fill two tall glasses with crushed ice and pour the mojito mixture into each glass about 3/4 full. Top each glass off with the club soda to taste. Garnish with sprigs of fresh mint. Cheers!
- In a small saucepan heat 1 cup each granulated sugar and water and bring to a boil. When the sugar is completely dissolved remove from heat and cool to room temperature. Refrigerate, covered, for up to 1 week.