Here is why I hate gardening…I have no patience for how long it takes for things to grow. This past spring, Jeff and I updated a small section of our backyard to include a garden area. We planted some herbs and potted citrus, one of them being a dwarf lime tree. I thought the tree would bear limes much sooner allowing us to enjoy our favorite drink, “El Jefe” Mojitos, throughout the summer.
Nope. It’s just starting to yield fruit now. In September.
I am taking pride in it, however, because I usually kill most of the things I plant. This tree, however, is thriving.
When we purchased it in May, it barely had a few spriggy branches. Over the summer, with a little T.L.C., it has grown and produced a few limes that have now become ready to pick. Summer has pretty much past us by…but I’m not willing to let my “El Jefe” Mojitos escape me.
I call these drinks “El Jefe” which means “the boss” in Spanish because this is Jeff’s favorite drink. We made them the first time in 2007 when we threw our first pool party celebrating our new pool. What makes this recipe awesome is that I changed up the usual mojito recipe to yield a large amount. This means you can throw a party and have this amazing drink to share without making individual glasses. That’s the bummer about mixed drinks…they are so time consuming. And this one is no different, except that you can do all the work at once upfront and then when guests come you can serve them all at once.
Special Ingredients
- Mint leaves
- Limes
- Rum
For the recipe, you start by muddling mint leaves (about 9 cups) with a little sugar. Not spearmint, but regular mint leaves (also known as “yerba buena” in Spanish). Not too much sugar, though, because you really want the flavors of the mint and lime to shine through.
As you can see, muddling the leaves will break it down. The sugar will release the mint oils. You know it’s working because your kitchen will smell amazing.
You’ll also need plenty of lime juice, about 1 and 1/2 cup to 2 cups of freshly squeezed limes. I didn’t have enough on my tree, so I needed to purchase some from the store as well. The thing about limes is sometimes they are dry, so make sure you get a bunch. Unfortunately, the limes we purchased were dryish, so I needed to use more than the recipe would call for…about 15! I would say this is not typical and yet another reason to enjoy limes earlier in the season when they are more juicy.
Once muddled, strain the mixture into a large pitcher and mix in the rum. You have an option at this point: you can either mix in the club soda now into the pitcher, or you can decide to add the club soda per glass. I like doing what is easiest, so I usually add club soda (about 2 quarts). Fill each glass with crushed ice, then serve and enjoy immediately.
Making mojitos takes a little time, but it is so worth it.
You are rewarded with a crisp, minty drink with a touch of lime and bit of sweetness from the rum and sugar.
This recipe is meant to be enjoyed with friends and family. It makes about 14 cups when served with ice and enjoyed on a hot summer day. Indian summer is just fine, too. 😉
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Ingredients
- 9 cups packed fresh mint leaves (about 7 bunches), leaves only (no stems)
- 1.5 cups ultra fine sugar
- 2 cup lime juice freshly squeezed
- 4 cup light rum
- 2 quarts club soda pour as needed
- 1 cup crushed ice per person
- lime wedges for garnish
Instructions
- Reserve some mint leaves and lemons for garnish.
- Place remaining mint leaves in a medium bowl and add sugar. Mash with muddler for about 5 minutes until mint oils are released and aromatic.
- Add rum and lime juice and stir until sugar dissolves.
- Using a hand strainer, strain mixture into pitcher.
- When ready to serve, add club soda to pitcher and gently stir. (Optionally, you can add it per glass instead.)
- Fill glasses with 1 cup crushed ice and pour mojito over.
- Garnish each glass with mint leaves and a lime wedge.
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