Circle M Farm

The temperature on my car today read 97. But weather.com says we’re only at 87 with a heat index of 92. However you look at it, it’s hot. Miserably hot. Luckily, super-sweet chocolate mint is in full swing in the herb garden, and the weather is perfect for delicious Cuban Mojitos. Give these a try on some sweltering summer afternoon.

The funny contraption in front is a “muddler.” Gardeners can maybe use a “dibbler!” Otherwise, just crush the mint anyway you can, out of the glass, if necessary.

Cuban Mojitos
This recipe is adapted from tasteofcuba.com. They claim it’s the original authentic Havana recipe Hemingway would have enjoyed at it’s birthplace, La Bodeguita del Medio. All I know is, anything connected with Hemingway seems to involve excellent food. I was starving all the way through The Sun Also Rises. However, I was introduced to this drink by Cuban friends in Chicago. Wherever you drink it, it’s thirst-quenching and irresistible.

1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
Light rum (2 ounces)
2 ounces club soda

Place the mint leaves into a long mojito glass (often called a “collins” glass) and squeeze the juice from a cut lime over it. You’ll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn’t available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda. Garnish with a mint sprig.

I personally think these are much easier to prepare in a pitcher (you’ll want more than one anyway). Just multiply times 4 or 8, and prepare the whole thing at once.