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[which_chick]

What I got my mother for Mother's Day: Pictures of the grandchildren from my spiffy new camera. Home-made raspberry mustard of artisanal goodness. A trip across town to pick up her new-to-her car (instead of her having to take a cab). Instructions for burning CDs on her computer.

What my mother gave me (besides, y'know, life, potty training, table manners, the ability to tie my shoes, ironclad ethics of fearsome strength and assorted other mostly-useful stuff): The Mojito.



Instructions as per my mom:

1/4 cup light bacardi rum
1 big sprig fresh home-grown mint (You of course grow your own mint. If you do not, I will hook you right up. Email for details.)
1 Tbsp. sugar
juice of six wee key limes (the itty ping-pong ball sized limes -- they're sold in a mesh bag at my grocery and probably at yours, too.)
ice cubes
seltzer

In water-glass sized glass, put in sugar, liquor. Add lime juice. Stir until sugar is dissolved. (Using powdered sugar makes things taste like raw cornstarch and we wouldn't want that unless this is your third or fourth of the evening and you don't care anymore.) Add the sprig of mint. Bruise the mint with the spoon you used to stir the sugar in with. Add ice to fill glass. (It's in cubes, so there is space between the cubes.) Add seltzer to fill up the spaces between the ice cubies. Swizzle a bit. Drink.

This is seriously yummy, assuming you like limes and mint.

Comments

[d-ubervillain.livejournal.com]

Ahhh.... My first mojito... I remember it well... Sort of...

[cousin-sue.livejournal.com]

I like Mojitos.

Good girly drinks.

[galena417.livejournal.com]

actually, I'm more interested in the mustard...sounds yummy!

[which-chick.livejournal.com]

1 smallish jar of mustard seeds. Cover with apple cider vinegar. Let plump (overnight). Examine. Decide too unplumped. Add about half as much water as you used vinegar. Let plump some more. In not-for-coffee coffee grinder, grind in batches until appropriately rustic-looking. Do not make smooth.

For raspberry part: Take frozen black raspberries. A lot. Thaw and mash them. Strain mash through cheesecloth or linen to get juice. Boil juice to half volume (it'll kind of gel a bit). Mix in to first mixture for appropriate purple color and/or flavor.

Allow mustard to age on kitchen counter for a couple of days, else it will be too hot to eat. Fridging it stops the mellowing. You can add some salt if you want.