“Mojitos,” said the great Ernest Hemingway, “are like women’s breasts. One Mojito just can’t be enough, and three is positively ridiculous”.
At least, I think it was Hemingway who said it. Or was it Sinatra talking about martinis? Either way, the point still stands. There may be better things in the world than a well-mixed drink, but alcohol is the ultimate compensation for not getting them.
Tanduay White Rum
Juice of half a lemon
A classic Mojito calls for things that aren’t available in your local sari-sari store, so here’s a way to create a decent version using ingredients readily available in the provinces.
Take a tall glass filled with ice and squeeze in the calamansi and lemon. You can drop some or all of the squeezed calamansi into the glass, although you may like to strain out the seeds.
Add as much rum as you feel comfortable drinking. Once you’ve found your level, add a splash more, just for luck.
Clap the mint leaves between your hands and drop them in too. This should be done with a theatrical flourish, and maybe a little samba dance.
Finally, fill the glass to the brim with sprite.
Serve immediately, and drink before the melting ice waters down the mix. For your second mojito, follow the steps above. And as for the third… well, that’s up to you.
Get the free eBook by Dave Bramovich: Corner Store Cocktails, Getting Pissed in the Philippine Provinces. Click here.
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