We’re waterlogged, Boozers. It’s been a particularly rainy and stormy summer, which hasn’t helped deepen our tan, but has certainly produced a bumper crop of mint. As we always say, when life hands you mint, make mojitos.
Mojitos, of course, need rum, and it occurred to us that there must be a way to incorporate two of our favorite rum-based summer cocktails, namely the Dark n’ Stormy and the classic Mojito. So we grabbed an umbrella and stood over the grill to fire up some ginger, which gave it an intensified spicy-smoky flavor for a perfect weekend happy hour. Don’t let the rain get you down. Drink up.
Stormy Mojito
Mojitos are basically sugar, mint, lime, rum and club soda, and a Dark n’ Stormy is simply ginger beer, dark rum, and lime, so combining the two drinks isn’t rocket science. However, to get the best flavor, we like to grate a little of the grilled ginger into the bottom of the glass (in addition to throwing in a whole chunk) and grind it into the mint with some superfine sugar. Although cane syrup is usually called upon for a mojito, we like the way the granulated sugar helps bruise the mint leaves and heighten the flavor of the ginger.
one thickly-sliced two-inch disk of ginger
handful of clean mint leaves
2 teaspoons superfine sugar (regular granulated sugar will do fine as well)
3 ounces chilled club soda
1.5 ounces rum, preferably Gosling’s Black Seal 151 proof
2 wedges of lime
additional mint leaves, for garnish
Grill the ginger over an open flame, about 30 seconds per side. Put into a cocktail shaker or a small bowl with the mint leaves and cover for about 5 minutes. Then grate a little of the ginger into the bottom of a highball glass and add the rest of the ginger disk, the mint leaves, and the sugar. Squeeze one wedge of lime over all, then use a muddler or a spoon to lightly bruise the mint leaves. Add several ice cubes and chilled club soda; stir briskly. Pour rum over the top and garnish with another wedge of lime and additional mint leaves.
Good Booze 