Bottoms up: Havana nights in Beijing
(That's Beijing)
Updated: 2006-04-17 09:30  With the Beijing spring coming on fast, there's nothing better than a
mojito to quench your thirst. Unfortunately, while many variations of the drink
can be found in the capital, an authentic mojito is virtually impossible to
find. Invented, or at least perfected, at the legendary La Bodeguita del Medio
in Havana, this beguiling drink was a favorite of regular patron Ernest
Hemingway, who was largely responsible for its introduction to the rest of the
world.
As is usually the case when mixing drinks, the key to making the perfect
mojito is using good ingredients. Never use lemons, artificial sour mix, or
mint-infused syrups. To make a genuine Cuban mojito, pour 2oz. of light
(preferably Cuban) rum into a heavy mixing glass or a cocktail shaker. Add the
fresh juice of half a lime (or only a quarter for a sweeter drink) and a
teaspoon of fine sugar, and then stir until the sugar dissolves. Then add the
key ingredient: two sprigs of mint. To best release the oils of the herb, the
mint must be hand shredded (not cut with a knife), and be sure to include the
stems since that is where most of the fragrant mint oil is stored. Crush the
mint in with the juice and rum using a pestle until the mixture is fragrant.
Then pour everything, including the leaves, over a glass of ice, and top it off
with only a dash of soda water. It¡¯s important to use granulated sugar instead
of syrup, which is too concentrated. For an interesting touch, substitute the
white sugar with brown.
A mojito is not a drink to be mixed quickly. If you take the time, the love
will show.
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