Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

Cucumber Ginger Mojitos

You are going to need some of this...no, not the vintage toadstool cookie jar...the ginger syrup.  Although if you are into vintage ceramics, there is no shortage of them on the interwebs .  I was a child of the 70's and totally remember making a number of truly hideous ceramic creations.  Oh, tangent....sorry.  Thanks to Joy the Baker for the ginger syrup recipe.

Ginger Syrup

1 cup coarsely chopped ginger, you don't have to peel it but you should cut off the moldy parts

1 cup sugar

3 cups water

Place all in saucepan over medium heat.  Bring to a boil stirring occasionally then reduce to simmer.  Cook until reduced to ~1 cup.  Strain out ginger pieces.  Store in refrigerator.  Now you are ready to make all manner of drinks or to drizzle it over your pear tart.

Proceed with your mixology....

Have your kitchen slave juice a bunch of limes.  You may reward her with a virgin mojito.

 Assemble your ingredients and equipment.  Follow Jeffrey Morgenthaler's advice.  I didn't have light rum so I am guilty of not following the letter of the mojito law, but I did crush my ice.  If you don't have an ice crusher you can put the ice in a clean dish towel and pound with a rolling pin.

Shhhh...don't tell everyone about this Topo Chico Mineral Water...it's super cheap and way better than Perrier.  I haven't seen it outside Texas, but if you do, stock up!

Cucumber Ginger Mojitos

2 oz cucumber juice

2 TBS ginger syrup

1 oz rum

2 mint sprigs

1/4 oz lime juice

Sparkling water

Muddle the mint sprigs with the lime juice.  Add cucumber juice and rum.  Fill glass with crushed ice and top with the sparkling water.  Stir.

 Sip and enjoy, preferably outdoors.

Jumping on the Homemade Ricotta Bandwagon

Car free=Care free