Sarah’s Notes: When the mint was taking over the back yard, we had a Mojito making contest to determine the best recipe. This was by far the winner and was also the most labor intensive. I strongly recommend Ten Cane Rum rather than Bacardi in any form. The new reigning favorite, though, was given to me by Dan Maxfield (see elsewhere on this site)
3 c. packed fresh mint
9 tablespoons sugar
1 1/2 cup light rum
1/2 cup fresh lime juice
6 cups club soda
6 cups crushed ice
6 lime wedges
Reserve 6 mint leaves for garnish. Place remaining mint leaves in medium bowl. Add sugar and mash with a wooden spoon until mint is aromatic and oils are released. Add rum and lime juice and stir until sugar dissolves. Strain mixture into pitcher. (Can be prepared 2 hours ahead, refrigerate)
Add club soda to pitcher, gently stir. Fill each of 6 glasses with 1c. crushed ice. Pour Mojito over and garnish each glass with 1 mint leaf and 1 lime wedge.
Makes 1½ cups
¼ cup whole white peppercorns
¼ cup whole black peppercorns
¼ cup whole ganthoda (or 1T of ground ganthoda if available)
¼ cup cardamom seeds
1 T ginger powder
1 whole nutmeg
4-6 pieces cinnamon sticks
1. Preheat oven to 300 F
2. Warm all whole ingredients in the oven for 20 minutes & let cool
3. Grind finely in a mill
4. Mix in the powder(s)
5. Store in an airtight container.
Note: Will keep for several weeks. Be sure to cool ingredients completely before grinding.
February 24, 2003
Sarah’s notes: Developed while living with my sister Rachel Naasko Maki
1/4 cup (2oz.) frozen limeade concentrate
1/4 cup (2oz.) tequila
2 T. (1 oz.) triple sec or Grand Marnier
2 c. ice cubes
Blend till smooth and serve in a BIG glass.
2 cups green tea – Chun Mee preferred
6 sticks of cinnamon, crushed
30 green cardamom pods, crushed
1/4 cup dried, chopped ginger
24 whole cloves
3 Tablespoons sliced almonds
4 teaspoons almond extract
Place all ingredients in large canister or glass jar and shake until well-combined. Store away from heat and light.