The Friday Tipple: Arándano Mojito

It’s the end of July, which means that blueberries and mint are running rampant, so start off your weekend with a refreshing Arándano Mojito. Yes, “arándano” is Spanish for blueberry — throw on a little extra spray-tan and a cabana shirt to get yourself in the proper frame of mind.

If you read our previous post about muddlers, then get ready to muddle. This drink is fast and easy to assemble. We prefer a gold rum like Mount Gay — as we have a particular affinity for this Barbados gem which Mum used to give us (generously soaked in a cube of sugar) when we couldn’t sleep on a hot summer night — but Gosling’s Gold is fab, too. We used fresh mint from the garden, where it literally grows like a weed, and also added a couple of small Thai basil leaves to give it a little spicy tweak. For a sweetener, try a lavender honey if you can — the lavender gives a little extra herbaceous aroma that really heightens the summery freshness of this drink. Salud!

Arándano Mojito

Fresh mint leaves

Fresh Thai basil leaves (optional)

Fresh blueberries

Honey (lavender is lovely, but use what you have)

Club soda, preferably chilled

Gold Rum (we like Mount Gay or Gosling’s)

Ice cubes

Lime wedges

In the bottom of a highball glass, place about 4 mint leaves, 2 Thai basil leaves, about 6 whole blueberries, and a generous teaspoonful of honey. Gently macerate the herb leaves and blueberries with a muddler (the handle of a wooden spoon will work, too), pushing them into the honey to bruise the leaves and break the skins of the blueberries.

Pour a healthy measure of rum over the muddled leaves and berries and stir gently. Allow to marinate for a minute or two, then add several ice cubes (a mojito should be nice and cold — don’t skimp on the ice). Stir the rum mixture with the ice cubes briefly, then fill the rest of the glass with club soda. Add several whole blueberries, a wedge of lime, and stir, then garnish with additional fresh mint. Drink up!

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One CommentLeave a comment

  1. Healthy measure of rum…hic


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