Because everyone should have a mojito!

So I've been talking on this blog lately about some things I like to do when the weather turns not just warm, but hot. There are some traditions that are so satisfying when the temperature and the humidity climb and the pace of life and our energy levels drop. Eating Thai or Vietnamese food is one example. Drinking real cold-brewed iced coffee is another. But this post is dedicated to the mojito- the Cuban cocktail that combines the best flavors of summer into one swell package.

To make a basic mojito, you will need the following: rum, fresh mint, limes, simple syrup (made by melting equal parts sugar and water together on the stovetop, taking care not to let it burn to turn brown, then allowing the mixture to cool completely), ice, and seltzer. A pestle, some chilled glasses, and a cocktail measure are good too.

Place a handful of fresh mint in the bottom of your glasses. To each, add 1/2 - 1 shot of simple syrup.

Muddle the mint gently with a pestle or a muddler, allowing it to release its essence and meld with the simple syrup. Do not do this too vigorously, you don't want to bruise the mint too much.

Add the juice of half a lime to each drink. A citrus juicer will help you extract the most juice from your fruit.

Now add 1 1/2 shots of rum to each glass.

Add a large handful of crushed ice to each glass, then enough seltzer to fill them. Stir, and garnish with mint leaves and lime slices.

Salud!

As a perfect cocktail-hour snack, I made these microtato chips, found on 28 Cooks. Simply slice potatoes thin with a mandolin, add spices of choice (I used salt, pepper, cayenne, and garlic powder) and microwave. My mandolin didn't slice these very thin, so I had to microwave for much longer than the recipe called for, but the results were delicious nontheless.

BONUS!

Here's an unusual and seasonal twist to the basic mojito, whose idea popped up when I had liquid left over from cooking rhubarbs down with sugar for a pie.

I reserved the liquid, which is a combination of rhubarb juice, sugar, and a touch of orange juice and made the basic mojito, substituting this for the simple syrup.

The result was a little tangy, a lot pink, and definitely delicious! Have an icy cold mojito today, stay cool, and cheers to your health!

I'm submitting this post to the "Chilled Out!" round-up over at 28cooks.com. The deadline is June 29, so why don't you head on over and submit a frozen summer-time treat of your own? (It doesn't have to be alcoholic, or even a beverage, as long as it's cold and icy and yummy!)

Because everyone should have a mojito!