Comadres

Northeast LA Supper Club

Puesta del Sol Rosa Mojitos

August15

Or…Grapefruit-Strawberry Mojitos with Ginger, Basil and Jalapeño

Makes 8 servings

Ingredients
8 large grapefruit
2 pints strawberries
6 large basil leaves
1/2 cup ginger simple syrup (recipe below)
sugar
1/2 cup mint, coarsely chopped
1 jalapeño
water
8 shots of gin
16 tablespoons club soda

– Juice 7 grapefruit into pitcher.
– Core strawberries and blend in blender with basil and 1/2 cup water.
– Add strawberry-basil juice to grapefruit.
– Add ginger simple syrup.
– Add water. This part is always different for me, depending on how concentrated my juice is. Usually it’s somewhere between 4-8 cups of water. I just add slowly and keep tasting to make sure it’s not too watery. If you do end up getting too watery, just squeeze another grapefruit or two into the mixture.
– Add sugar. Again, this varies depending on how sweet you like your juice. The ginger simple syrup will have added some sweetness. And, remember, you’ll be creating a muddle with even more sugar.
– Chill juice in refrigerator. You can make juice up to a day ahead.

When making mojitos:
– Segment remaining grapefruit, making sure to keep out the pith.
– In a bowl, muddle grapefruit segments, mint and 16 tablespoons sugar.
– Fill a shaker with ice.
– Add two shots gin or silver rum (I like gin better).
– Scoop 2/8 of the muddle mixture into the shaker.
– Add 2 cups of the grapefruit-strawberry juice.
– Shake.
– Pour into a glass, filling it just over 3/4 full.
– Top off with club soda.
– Float a slice of jalapeño on top, being careful to remove seeds and pith. If you want it hotter, go ahead and leave seeds in, but it can overpower the drink. Just a small slice adds a hint of heat.

Ginger Simple Syrup
Ingredients
2 oz ginger, sliced
1 cup sugar
1 1/2 cup water

Combine ginger, sugar and water in a medium saucepan over medium heat. Let simmer for 30 to 40 minutes until the concoction becomes syrupy and infused with ginger. Remove from heat. You can pull out the slices of ginger (I usually just leave them in) and then refrigerate until needed. Simple syrup usually lasts at least two weeks.

posted under Recipes

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