Is it Spring yet? Oh, not quite? Well, I’m forcing the Spring agenda harder than sitting on a patio in February and insisting that you’re, “Warm enough,” in your leather jacket and blanket scarf.
Nothing says Spring like fresh herbs. Especially when muddled into a delicious rum-based cocktail.
This drink is so refreshing you’ll think you’re sipping it seaside on the beach in Cuba. On the plus side, downing this cocktail here in Canada won’t leave you looking like a hybrid lobster-zebra species because your sunscreen application was horribly uneven. On the down side, it’s a Tuesday and you’re at work.
You win some, you lose some. Seriously though, I’m Irish AF and can only achieve a tan when it comes out of a can. Luckily, I look great in sun-hats.
Speaking of Irish, who’s excited about St. Patrick’s Day? Although green, this drink is probably not what you have planned for your debauchery on March 17th. I’m sure I’ll come up with something more suited to that occasion and post it to the blog next week.
The trick to making the most of this tipple is to ensure your herbs are well-muddled with the sugar. You want the herbs to release their juices and the sugar to be dissolved. If you’re wondering where I got my sweet monogrammed muddler, it was a gift from my friend Erin. She ordered it from Brooklyn maker, American Heirloom.
I got these super cute bamboo straws from The Papery in the Glebe a couple years ago. They make this cocktail taste better, but that might just be good packaging, I’m a sucker for aesthetics.
Whether you are planning to sun yourself on a beach sometime soon, or are just willing yourself there in your mind’s eye, I hope this cocktail helps you make the most of it.
The classic tropical refresher gets an update with cilantro in place of mint.
Recipe from: Waverman, Lucy and Olivia Simpson. “Cilantro Mojito.” Food and Drink. Spring 2017.