Crafting the Freshest Mojito

Hemingway loved it, as well he should have. Imbibing this Cuban work of art can be a religious experience. 

If ever there was a drink that defined the first decade of the new millennium, hands down it would be the Mojito [pronounced moe-HEE-toe, but you probably already knew that]. Easily recognizable by its limey and minty redolence, the Mojito seemed to pounce on the bar scene in the early aughts as the tropical replacement to the 90’s très façonnable Cosmopolitan. A sigh of relief, really. It seemed time for the vodka-based Cosmo to lose its crown: by the end of the 90’s it had been bastardized to the point where some bartenders were just pouring unmeasured ingredients or prebatched concoctions into an ice-filled glass just to keep the cash register burping contentedly. The Mojito was a welcomed pinch hitter. Light rum, which had always been popular, was due for a resurgence in well-made drinks for the thirsty crowd. Fresh ingredients were a must. But as the decade dragged on, bartenders arms grew weary from muddling, and bar managers saw how long it took to make one. Those life-changing Mojitos you used to imbibe at reputable drinking establishments morphed into sugar-bomb low-rent sludge-fests. We all remember being bewitched by our first, superbly crafted Mojito. It’s high time to return to those flavors, guaranteed by proper muddling with fresh ingredients.

Because we love Mojitos, we’ve been playing around with ratios of ingredients and interpretations of methods for several years. As a result, we never published a recipe. We knew it was the right time to do so when our friend Matt Schepis texted in disbelief. “I looked on your Recipe Index for a Mojito and it wasn’t there.” Sorry, Schepis. We assured him not to worry. The recipe was on its way.

When we make Mojitos with our friends Theo and Curt, we always seem to talk about how widely varying Mojitos can be from bar to bar, party to party, and Theo decries this wide gap that separates a great Mojito—the one that changed your life—from a horrible one. We assured him that ours would be the one to bring back good memories.

Mojito
(adapted by Cocktail Buzz)

Ingredients
2 ounces light rum
1/2 lime
1 tablespoon sugar

10 mint leaves

mint sprigs, for garnish
soda

ice, preferably crushed or cracked*

Method
Cut lime into wedges. Add mint leaves to shaker, followed by lime wedges, then sugar. Muddle until all the juice is released from the lime, which will dissolve the sugar. Add rum and ice. Shake for 15 seconds and strain into ice-filed highball glass. Top with soda. Garnish with lots of mint sprigs.

* On an exceptionally warm day, if you’re outdoors, you may wish to eschew crushed ice and use cubed ice. Dilution will be slower.

Pairing Suggestions
Guacamole and Chips

Shrimp Cocktail

Baked Coconut Shrimp
Stuffed Grilled Zucchini Bites
Chorizo Sobres

Fresh Summer Produce Makes a Cocktail Swing: Part III: Watermelon and The Gin Stevie Cocktail

A seasonal miniseries showing you how to use farm-fresh ingredients in your cocktails.

by Steve Schul

Steve shares his love for using seasonal ingredients in his signature cocktail.

I just love watermelon at its peak during the summer, when one bite into a slice sends pink juice dripping down your chin. When its sweetness reminds you instantly how much you loved it last summer. I definitely wanted to make a cocktail with watermelon, but in a way I had never heard of before. My inspiration came from an old Imbibe Magazine recipe for Watermelon–Sake Popsicles. What overgrown child doesn’t love an ice-cold popsicle on a hot summer’s day, and if it’s watermelon, even better. And with sake? Well hip, hip hoorah.

I think we all get crazy for watermelon in the summertime because of the uniqueness of its sweetness. Sure, its texture is unmatched by any other fruit I can think of, the slightly rough structure that collapses with just a little pressure, shooting forth a big burst of honeysweet goodness. So I decided to make ice cubes inspired by the popsicles, plop some of those into a tall glass, and tickle the cubes with the herbaceous tastes of basil and spearmint, and anoint with a generous portion of Hendrick’s gin, graced by lovely cucumber and rose notes. With each sip, the watermelon–sake ice cubes slowly melt, and with each consecutive sip, you are taken on a journey from tart booziness to slushy sweetness. I know that to make these drinks requires a little effort beyond regular mixing skills, but do believe me when I say they will delight all the guests at your cocktail party. Make sure you have plenty of everything so that each person gets at least two drinks, three for the heavy hitters.

Paul and I love to pair our Gin Stevies with another summertime favorite—heirloom tomatoes. We dice them and dollop generous portions on freshly toasted baguette to create the perfect bruschetta. Take a bite, and follow with a generous sip of this tall summer cooler bursting with flavor.

{ For the recipe and to watch our video pairing the Gin Stevie with Bruschetta, click here. }

The Story Behind the Bruschetta and Those Delicious Heirloom Tomatoes

Every summer we drive up to the North Shore of Boston, to a lazy little little town called Pride’s Crossing, to visit our friends Jim and Lou, and their Dalmatians. Paul was friends with Jim about twenty years ago. They lost touch with each other, as most peripatetic souls do, but were reunited several years back while having dinner in a Boston restaurant. We read about Orinoco and its Venezuelan-inspired menu in a local dining guide and thought we’d give it a try. The restaurant, in a gentrifying part of town, seemed magical. The wait staff enchanted us with mouth-watering descriptions of seasonal fare. At dinner, Paul was telling Steve all about his long-lost friend, Jim, and how for a few years they shared laughs and tales of growing up closeted in their respective New England towns, and while the tale of Jim was being told, there was Jim, with a friend, dining in the same restaurant. After much hugging, and wide-eyed disbelief at the serendipity of coincidence, Jim invited us up to his home. “You’d be crazy not to come.” So of course, we canceled the balance of our hotel reservation and headed up to Pride’s Crossing, but not until the owner of the restaurant, after witnessing this miracle reunion, invited us over to his table for desserts as he regaled us with tales of growing up a foodie in Venezuela.

Heirloom tomatoes can add an unexpected flavors to your summer cocktail party.

We decided to sleep off the effects of the dinner and met up with Jim the next day. As we followed behind him on Route 127 to his home, we turned up a private lane, and following a forest-lined narrow road, entered the gates to the property. The theme from “Dynasty” filled our mind’s ears as we gazed with jaws agape at the enormity of the house and the grounds filled with gorgeous flowers at every turn. Their estate is dubbed “Sunset Rock” and the house sits right next to a bluff overlooking Salem Sound and all the cays that dot the ocean. Lou and Jim are both inveterate gardeners, Jim focusing on the floral landscaping, Lou, the edible. Lou’s obsession with heirloom tomatoes is a blessing to his all his guests. If we visit late enough in the season, we always end up with arms full of these ripe juicy beauties. One summer, after making our friend Evangeline’s tomato tart (it was featured in the August 31, 2003, New York Times, so you know it has to be good!) with Lou’s tomatoes, we still had a bunch left. So we diced them all, bought a loaf of bread, and presto, instant bruschetta. Bruschetta (pronounced broo-SKEH-tuh) is a classic Italian appetizer made with six simple ingredients: bread, tomatoes, salt, pepper, garlic, and olive oil. In our version, we’ve added the slightly hot and bright zing of red jalapeños . . . it brings out the sweetness in the Gin Stevie and other drinks. Heirloom tomatoes in all their variety add a saturation of color and act as a perfect foil to the watermelon, basil, and mint. Be forewarned: the appetizer course may last a while—your guests won’t be able to get enough of this dazzling duo.

Beefeater: The Summer Edition. Available Now! Get Some While Supplies Last!

Well, if you read our posts, you’ll be happy to know that we finally met Stephanie Jerzy, that elusive spirits promoter and champion of cocktail geeks from Central Connecticut, and may we say, what a charming woman. She could elicit a racketeering confession from Al Capone if just given five minutes and a bottle of gin. Beefeater Summer Edition, to be precise. Stephanie invited us to the launch of Beefeater’s newest edition to its roster of excellent spirits. We met Stephanie at the Ace Hotel’s Liberty Hall, a tastefully modest set of rooms, but festooned with lovely bottles of Beefeater’s Summer Edition, a light gin (and a terrific introduction to people who say they don’t like gin, but will ultimately succumb to the brave new world that lies way beyond the isle of London dry). Developed by the creative genius Desmond Payne, the master distiller who gave us last year’s crazy delicious Beefeater 24, this light gin is made with the edition of elder flower, black currant, and hibiscus flower. While sipping it, you realize that this gin is gentle, not overtly juniper forward, and no surprise that it mixes splendidly with its parent components.

When we first walked down to Liberty Hall, there were small clusters of people gathered around two bars mise-en-place’d with the pressed-flower, scrapbook-as-collage label in throbbing lime, sno-cone blue, and vermilion; and two tables loaded with the perfect complement: nosh. On platters lay just-cooked two-bite fish and chips, replete with cocktail sauce, if you so chose; braised artichokes, so tender you could pierce them with a whisper; and a fine selection of cheeses and their faithful leavened companions. We sipped an English Summer Collins to start as we chatted with New York Times columnist Robert Simonson, and shared some favorite ways to drink summer sippers. Perhaps we can collaborate someday on the perfect Summer Cocktail. Hmm. If it’s anything like the English Summer Collins—with just the right amount of sweetness, with some St-Germain to bring out the its elder flower notes, just a bit of crème de cassis to cut through the fresh lemon juice, accompanied by a minty, lemony aroma as you bring the straw to your lips—this drink will be loved for its simple refreshing elegance. We’d serve them in a heartbeat to eagerly awaiting guests on our terrace.

English Summer Collins
(created by Jamie Gordon)

Ingredients
1 1/2 parts* Beefeater Summer Edition gin
1/2 part St-Germain (elder flower liqueur)
1/2 part Mathilde Cassis (crème de cassis)
1 part fresh lemon juice
3/4 parts simple syrup
club soda, to top
lemon wedge, as garnish
mint sprig, as garnish

Method
Shake first five ingredients with ice and strain over fresh ice into a highball glass. Top with a splash of club soda. Garnish with a lemon wedge and a mint sprig.

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Stephanie then introduced herself as Robert went off in search of a new cocktail and a possible tale for his online musings, Off the Presses. Our online chatter instantly morphed into flesh. We talked about Connecticut, where Paul is from, not too far from where Stephanie calls home too, and reminisced about the fun we had separately at the Manhattan Cocktail Classic Gala. Not content with just one drink, we escorted her to the bar and asked for a Summer Flower. Now, who wouldn’t want a cocktail called a Summer Flower? Mixologist Jamie Gordon, who expounded on developing the evening’s cocktails with spirits ambassador and bon vivant Simon Ford, found a perfect trio to add to the new gin: hibiscus syrup, fresh lemon juice, and a dash of orange bitters. This flower shone deep red and tasted like lightly sweetened tea, with a slight tart note from the hibiscus and a pucker from the lemon. The orange bitters rounded out things nicely. Needless to say, all the yummy food went very well with these drinks, and that made us all happy.

Summer Flower

(created by Jamie Gordon)

Ingredients
2 parts Beefeater Summer Edition
1/2 part hibiscus syrup
3/4 parts fresh lemon juice
1 dash orange bitters
grated lemon zest, as garnish

Method
Shake ingredients in a mixing glass with ice and fine strain (or double-strain to remove any pulp) into a cocktail glass. Garnish with grated lemon zest.


Stephanie (on right) and her friend Julia. You can read Stephanie’s Musings on Cocktail Culture. A Summer Gin Fizz, courtesy of the Mixologists and Ad Firm that conceptualized it: 2 parts Beefeater Summer Edition over ice. Top with fresh ruby grapefruit juice and a splash of club soda. Garnish with a wedge of ruby grapefruit.

As we said our good-byes to Stephanie and her lovely friend Julia, who happened upon the party just in time for a light summer refresher, we were handed each a petal-pressed-in-paper envelope sealed in wax and stamp with the imprint of a sunflower. Inside, little dried blooms pressed in between recipe postcards with photos of cocktails in Mad Men era–poses and saturated hues. We can’t wait to pick up a bottle and and have a picnic.

* For American measures, a part equals 1 ounce, which will make your life easier.

Pairing The Mint Julep with Lamb Meatballs . . . Now In HD

Congratulations Calvin Borel (3rd time!) and Super Saver on your Kentucky Derby Win 2010!

If you haven’t heard yet, the Mint Julep and the Kentucky Derby are inextricably linked. Well, since 1875, anyway. That’s when their marriage at Churchill Downs began, and since that year, the Mint Julep’s popularity (and one can go so far as to say celebrity) has no doubt benefited from its close association with the fastest two minutes in sports. Our close association with the Mint Julep began seven years ago when the two of us would sip them on a warm spring night on the terrace overlooking Brooklyn and Manhattan. One of our first terrace cocktail parties consisted of four friends and a dozen Mint Juleps among us. Needless to say the party ended when everyone’s speech was compromised. Lesson learned: one is enough. Although much of our view of Brooklyn has been obscured by overdevelopment (some of our view of Manhattan is threatened as well), our love of the Mint Julep will never fade. It’s one of our top five cocktails, and its slightly sweet, minty bourbon zing will keep us sipping until our last gallop around the track.

You can see us make a Mint Julep and lamb meatballs with tzatziki, and can read more about our encounters with them, by clicking here. You’ll be transported to the Buzzed section of our Web site.

The Gin Stevie and Bruschetta Make a Perfect Pairing

Ah, the Gin Stevie. Watermelon–Sake ice cubes slowly melting in a pool of muddled mint and basil bathed in gin and lime juice.

Watermelon is still in season as we enter late summer. So Steve came up with an amazing cocktail that is perfectly paired with bruschetta topped with heirloom tomatoes and just a hint of red jalapeño. It’s called the Gin Stevie, and you will fall in love by drink’s end. Two drinks and you’re ready to walk down the aisle (sadly for us that is not a reality here in Brooklyn).

Politics aside (though you should be gearing up to vote this November), we are concerned now with the success of your cocktail party. Perhaps you are planning one this coming weekend and want something different, something relatively simple, and of course something delicious. Steve has crafted his Gin Stevie in a highball glass using chilled Hendrick’s gin, fresh lime juice, some watermelon–sake ice cubes (which were inspired by a recipe in Imbibe Magazine), and basil and mint leaves. Top with a little soda, garnish with a sprig of the mint, and bingo! the taste of summer comes sharply into focus.

We pair the Gin Stevie with bruschetta. Why? Because watermelon and tomato know how to get down and boogie-oogie-oogie with each other without stepping on one another’s toes. Balance is key, so we added a bit of red jalapeño to the bruschetta topping to bring out the sweetness in the Gin Stevie. Bruschetta is so easy to make, a real no-brainer, that requires you to grill some sliced baguette, chop up some tomatoes and red jalapeño, and sprinkle on some salt and pepper with a little drizzle of olive oil (oh, and you have to rub a little garlic on the bread once toasted). Simplicity at your grill.


Making a classic tomato bruschetta is easy. Just a few ingredients, and a hot grill are all you need.

Gin Stevie
(created by Steve Schul, Cocktail Buzz)

2 ounces gin (we like Hendrick’s for this)
1/2 ounce fresh lime juice
5 spearmint leaves
5 basil leaves
1/2 ounce simple syrup
3–4 watermelon–sake ice cubes*
splash of soda
spearmint sprig, as garnish

In a highball glass gently muddle lime juice, simple syrup, and leaves. Add chilled gin, watermelon–sake ice cubes, and soda. Stir. Garnish with sprig. Add a straw.

* Watermelon–sake ice cubes
4-lb. seedless watermelon, cut into cubes
1 ounce fresh lime juice
up to 1 cup sugar (depending on sweetness of watermelon)
180 ml bottle sparkling sake

Add first 3 ingredients to a bowl for at least 15 minutes and up to several days. Transfer contents of bowl to a blender and puree until chunks are broken down. Stir in sake. Pour into ice cube trays and freeze until ready to use.

Makes up to 8 dozen cubes. (It may sound like a lot, but trust us, you’ll be much happier with lots in your freezer.)

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You can learn how to make a Gin Stevie and bruschetta by watching our new video on our Web site, Cocktail Buzz. We had fun shooting it (although we had to wait every time the helicopters whirled above and planes soared by us), and editing was actually a blast. Hope you like the final products. And let us know when you make the Gin Stevie and bruschetta how every little thing turned out. Cheers and Bottoms Up!

photos © Steve Schul, Cocktail Buzz

Mixology Monday: Inspired by Our Trip to New Orleans

The Doublemint Julep, a Cocktail Buzz favorite

The Swizzle Stick Bar in New Orleans at Café Adelaide in the Loews Hotel made Paul a Mint Julep that was just the way he likes it: sweet and boozy, mint stroking the side of his nose with every sip. The only thing missing was the veranda.

So, when we got home from Tales of the Cocktail, we were excited to whip up a variation of our beloved mint julep using ingredients from our terrace garden. Normally, when we want to spice up a julep, we make a Doublemint Julep (no, we don’t use gum). Here is the recipe:

Doublemint Julep
(created by Cocktail Buzz)

The addition of peppermint to your julep will add a zing that’ll wake up your palate. Pair with a lamb sausage appetizer or a spicy grilled lamb chop.

Ingredients
3 ounces bourbon (we like Virginia Gentleman these days)
1/2–1 ounces simple syrup (depending on your sweet tooth)
4 large spearmint and 4 large peppermint leaves
spearmint and peppermint sprigs for garnish

Method
In a julep cup, muddle leaves in syrup. Fill with crushed ice and then add the bourbon. Garnish with mint sprigs.

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Mmmmmmmmm. The peppermint really brings out the bourbon’s characteristics—it’s a bourbon-forward drink, but the balance of mint and sugar is aahmazingly addictive.

Now for the new recipe. Besides spearmint and peppermint, we have a chocolate mint plant and an herb called stevia (which is one of the sweetest known plants on the planet). We created a mint julep using these two herbs using the following recipe:

Chocolate-Mint Julep

(created by Cocktail Buzz)

Ingredients
2 ounces bourbon
8 medium chocolate mint leaves
1–2 medium stevia leaves
chocolate mint sprigs for garnish

Method
In a julep cup, muddle leaves in a little water. Fill with crushed ice and then add the bourbon. Garnish with mint sprig.

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If you like your mint juleps not too sweet with a hint of chocolate (and we do mean “hint”), then you might like this Chocolate-Mint Julep. But if you like ’em sweet, then perhaps it won't meet your expectations. Regardless, give it a try and maybe you can come up with a way to perfect the recipe.

P.S. Doublemint Juleps pair wonderfully with lamb meatballs. Click here for our video demonstration.

photo © Steve Schul, Cocktail Buzz