Mojito a Mi Manera

by the Editors

This uses ginger syrup, a mix of peppermint and spearmint, and a dash of mint bitters. Makes 1 drink.

Ingredients

4 leaves fresh spearmint, plus 1 sprig for garnish
4 leaves fresh peppermint
1 ounce fresh squeezed strained lime juice
2 teaspoons ginger syrup
2 ounces white rum, such as Mount Gay Eclipse Silver
Ice cubes
Club soda
Dash of Fee Brothers Mint Bitters (available at Our Market in Oak Bluffs)

Elizabeth Cecil

Muddle the mint leaves, lime juice, and ginger syrup in a highball glass. Add the rum and ice and top with club soda and a dash of mint bitters stir to mix. Garnish with the sprig of spearmint and a straw. Serve immediately, drink responsibly.

Ginger People Ginger Syrup is available at Cronig’s or www.gingerpeople.com

Variations and Grades Tasting Rum

Steeped in history with its ties to pirates and the slave trade, rum has gone from a fiery elixir to sophisticated liquor enjoyed for its unique flavors and mix ability. Rum is produced from molasses, which is the sticky residue left over after cane juice is crystallized into sugar. The molasses is mixed with water, yeast and fermented.
All rum starts off as clear and colorless. The type of still used, amount of caramel added and aging in oak barrels determine the weight, fragrance and taste of each kind of rum.

Light–Silver or White

Light rums receive 1–2 years of age in oak barrels and are charcoal filtered to keep them clear. These light to medium bodied rums are the most common rums used in Mojitos.

Medium–Gold or Amber

Gold & amber rums receive a minimum of 2 years in oak and retain the color and flavor imparted by the oak. They are commonly mixed with soda water, cola, and in fruit punches.

Full-bodied–Dark or Aromatic

Full bodied dark rum gets an extended stay in oak and caramel is added to give it the dark color and rich flavors that complement ginger beer so well that with a lime wedge can make the perfect Dark & Stormy.

Añejo and Vintage

Añejo and Vintage rums spend years in French oak barrel and dated to signify the number of years aged. Añejo is a blend of different casks of the same year, whereas Vintage is from a specific “lot” or batch. Both can be served neat and sipped. Vintage rums can be as refined as cognac and should be enjoyed in a snifter.

Cachaça, rum’s Brazilian cousin

One other liquor that should be mentioned when tasting rums is Cachaça, (Portuguese pronunciation: ka-SHAH-sa). It is rum’s sugar cane cousin and is native to Brazil. Unlike most rum, Cachaça is made from sugar cane juice, not molasses and is a light, fresher tasting cane spirit than it molasses based cousin. The national cocktail of Brazil is the Caipirinha (crushed limes, sugar and ice).

Flavored Rums

These rums can be found where liquor is sold but you can always create your own by adding fruit or spices into the bottle

Related Recipes:

Ginger Rum