I was out in the garden the other day, moving pots around to take advantage of the sun that bakes our patio and was suddenly struck by the urge to have a mojito. The reason wasn't heat or thirst, so I looked down and realized I'd just jostled a pot of mint that had perfumed the air around me.
Mint is one of those plants, like bamboo or bishop's weed, that requires containment. I've tried burying it in a pot in the ground, but it always escapes. So it's relegated to above-ground cultivation only, and it seems to thrive anyway. Every spring it pops up and begs to be made into those frosty cool drinks, mixed into dips and tossed with salads and dressings.
You'll find tons at the farmers' markets now, so get out there and get yourself a bunch or two. Here's Dave's favorite mojito recipe to get you started.
Mojito
From Williams Sonoma's The Bar Guide
6 fresh mint leaves
1-1/2 Tbsp. simple syrup
1 Tbsp. fresh-squeezed lime juice
Crushed ice
2 oz. light rum
2 oz. club soda
Lime wedge for garnish
Put mint leaves into a highball glass. Add simple syrup and lime juice. Muddle gently (try to leave the leaves whole rather than tearing them up too much...that way you won't have to strain them through your teeth when you drink it). Fill glass with crushed ice and add rum and soda. Garnish with lime wedge.
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