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Nowadays, no matter how early I wake up, I can’t reach the material plane before 2 p.m. and become a functioning person sporadic bouts of manic ability – but this mysterious increase in hours when I’m only technically awake is unusual even for me. At least three times this week I have dealt with one or the other friend in disbelief: “Time actually goes faster, doesn’t it? It’s not just getting-older, is it? And it’s not that I’m having fun. Nobody is having fun. So what is there? What-how-why and oh my god, will it always be like this? “
The general consensus among my friends is that Time really stepped on the gas, although no one can say exactly why. (There are theories! But that’s for explore someone else’s article.) Whether they are really serious or just trying to calm me down, I don’t know – but if it’s true, then I’ve brought a bike for a quick chase, and the futility of keeping it The pace is increasing day by day more clear. I finally gave up two nights ago. Somewhere in the fade between late afternoon and early evening, I stopped charging forward. I decided to go out on the balcony, sink into distant thoughts and enjoy the last of those warm summer nights. I decided to make a mojito.
Served high and filled with broken ice, it is a drink to linger, to dream, to gaze at the stars. “
The beauty of the mojito lies in its simplicity. In an industry that loves to make a fuss and innovate, the unadorned mojito is easy to overlook or relegate to the sidelines as a boring standard. That is, I have to say, the wrong approach. I love the mojito because it is harmonious and elemental: the gravel of the sugar, the cooling air of the mint, the freshwater effect of rum and lime. Served high and filled with broken ice, it is a drink to linger, to dream, to gaze at the stars. It’s the perfect drink when you don’t have time.
For those of you who are not suffering from maladaptive daydreaming, I urge you to consider the mojito nonetheless. Because its delicious. But it’s also sturdier than the average cocktail – perfect for packing in a thermos and taking to the park with a blanket and book. And because it’s so easy to prepare, having friends over is not a bad option either – simple staging makes production child’s play.
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Two ways to make a mojito
Here are two ways to make a mojito – the first is a bit more rustic and requires less prep, but the addition of lime zest can add a bitterness to the back end of the drink (if that’s what you’re against). The latter is arguably a more uniform composition, but may require a little more effort. To give up the hunting season you will need:
- ¾ Lime, cut into wedges
- 2 brown sugar cubes (white is good too)
- A handful of mint
- 2 ounces white rum (I personally love Havana Club 3 Años, but when I’m in the US I’ll replace it with Plantation 3-Star. But use the white rum you prefer.)
Mash the lime and sugar cubes in a shaker. You shouldn’t overwork the lime peel, but make sure the sugar cubes have been thoroughly mashed. You don’t have to mess up the mint because it’s so delicate; the shaking process is sufficient. Add mint and rum. Fill the shaker with broken ice and give it a quick shake – you are not trying to dilute; They just want the ingredients to be incorporated and the sugar grains spread out. Pour unscreened into a chilled glass.
To make the refined exit …
- 1 ounce of fresh lime juice
- 1 brown sugar cube
- ¾ simple syrup
- Handful of mint
- 2 ounces of white rum
First mix the sugar cubes with the lime juice, then add the mint, the sugar syrup and the rum. Top up with broken ice and shake briefly. Pour unscreened into a chilled glass.
If you find that your mojito is too sour or too sweet on both recipes, start adding a bar spoonful of plain syrup (if too sour) or a dash of lime juice (if too sweet) until it’s more to your taste. You have the time. Make it perfect.
