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Old 06-01-2007, 11:58 AM   #11
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I can switch between mojitos and mint juleps almost interchangeably this time of year. I make up the simple syrup infusted with mint for the mint juleps.

Add lime and rum instead of bourbon and viola! Mojito!!! (Again not perfect, but hey...)

John
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Old 06-01-2007, 08:02 PM   #12
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Hey, Breezy, mojitos are easy enough to make from scratch. From everything you've ever written, you are more than capable of muddling a bit. You'll be so pleased if you do it yourself.
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Old 06-01-2007, 08:04 PM   #13
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Quote:
Originally Posted by ronjohn55
I can switch between mojitos and mint juleps almost interchangeably this time of year. I make up the simple syrup infusted with mint for the mint juleps.

Add lime and rum instead of bourbon and viola! Mojito!!! (Again not perfect, but hey...)

John
I came across a recipe from a bartender from NOLA who uses peach syrup instead of simple syrup in his juleps. We had it that way on Derby Day. The difference was superb. The peach and mint went together like hand in glove. You gotta try it.
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Old 06-01-2007, 08:44 PM   #14
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Sounds like a plan, Vera. We had "regular" juleps for the Derby. In silver cups, of course.

Where does one find peach syrup or how does one make it?
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Old 06-02-2007, 04:02 AM   #15
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mmmm...mojito's are my favorite! Making simple syrup ahead of time works great too. Nothing like a Mojito on a hot summer day!!!

Even though it's only supposed to be in the 70's today, I might have to pick up some fresh mint later! YUM!
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Old 06-02-2007, 10:27 AM   #16
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well its going to be about 90 today .. so i think i
will gett the muddler out ..
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Old 06-02-2007, 11:29 AM   #17
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I know I could make them from scratch, but frankly, am not a HUGE mint fan (which probably makes me an idiot for trying this in the first place - lol!!). I do like rum, however, & we just bought the mix to see why everyone was so hot about Mojitos.

I should have known better, since I'm not a Mint Julep fan either.
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Old 06-02-2007, 12:29 PM   #18
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Quote:
Originally Posted by Nicholas Mosher
Yeah, I kinda laugh at those frozen drink mixes.
Fresh is best!

I don't make a traditional Mojito though, as I have a couple additions I make.
I make a simple syrup infused with mint (which I then strain out after).

My light rum I keep in the freezer.
Lime juice is fresh squeezed of course.
Then I use a carbonated mineral water like Pellegrino which lacks the sterile taste of most seltzers. It's kept in the coldest part of the 'fridge.

I roll two mint leaves between my thumb and index finger to bring the oils out. Then they go in the bottom of a tall glass. Next, a few ice cubes. Then the fluids... 1fl.oz. Lime Juice, 1.5fl.oz. "freezer" rum (sometimes 2fl.oz.), 1.5fl.oz. Mint Infused Simple Syrup (sometimes 2fl.oz.), and then 3fl.oz. or so of Pellegrino. Lime twist on the rim.

Actually drank a few of these Saturday sitting on my friends front porch along with some tortilla chips and a salad. Then she'll make White Russians with melted Vanilla Bean Haagen Daaz, and it's all downhill from there... (especially after a couple bottles of sweet red wine come out as the sun burns the horizon)

I love summer.
Being a Mojito lover, I tried your recipe here just now and WOW! So super yummy! Pellegrino was such a nice touch over soda water, I used simple syrup and fresh mint, next time I will try mint infused syrup. Very tasty, thank you for sharing!

Now, back to work....drinking Mojito in the garden!!!
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Old 06-02-2007, 01:44 PM   #19
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Quote:
Originally Posted by BreezyCooking
I know I could make them from scratch, but frankly, am not a HUGE mint fan (which probably makes me an idiot for trying this in the first place - lol!!). I do like rum, however, & we just bought the mix to see why everyone was so hot about Mojitos.

I should have known better, since I'm not a Mint Julep fan either.
I'm not a Mint Julep fan because of the Bourbon - try a mojito with basil instead of mint. It's QUITE tasty.
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Old 06-02-2007, 06:03 PM   #20
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Quote:
Originally Posted by Katie E
Sounds like a plan, Vera. We had "regular" juleps for the Derby. In silver cups, of course.

Where does one find peach syrup or how does one make it?
You can get the peach syrup on line, naturally ( you can get everything on line, I believe). It's the same syrup you'd find in a coffee shoppe for flavouring coffees. Not having the time to order it, or able to procure any from a coffee shoppe, we opted to make our own. I blended equal parts of peach nectar (from the ethinc foods aisle in the supermarket) and the juice from a can of cling peaches in heavy syrup. It worked like a charm.

I want silver cups.
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