I love a mojito any time of year, but summertime is especially perfect for this refreshing, sweet-n-tart, minty cocktail. You don't even need to buy a muddler to make a good mojito. And, because I figured I couldn't just show you a drink and call it a day, I also have recipes for fresh serrano salsa and tortilla chips.
Fair warning: the tortilla chips are a bit chewy, not nearly as crisp as store-bought ones, but that's what I like about them. And, um, a word of advice: don't indulge in a mojito until after you've made the salsa, because there's a lot of dicing involved. Let's keep those fingertips intact.
Watch the three-act video below or here on vimeo. (Music: Molino Molero by Susana Baca.)
Mojitos (serves 2)
adapted from Brandy
20 fresh mint leaves
1 lime, cut into 8 wedges
2 tablespoons sugar
2 cups ice cubes
6 tbsp white rum
1 cup club soda
Place 10 mint leaves and 1 lime wedge into each glass. Use a muddler (or the handle of a wooden spoon) to crush the mint and lime. Divide the remaining lime wedges and sugar between the two glasses, and muddle again. Fill each glass with 1 cup ice. Divide the rum between the two glasses. Add 1/2 cup club soda to each glass. Stir well and enjoy.
Tortilla Chips (serves 2)
6 small corn tortillas (I used 5 1/2" ones)
1 tbsp olive oil
Stack tortillas and slice into quarters. Place in a bowl, add olive oil, and toss to coat. Cook over medium heat in a non-stick frying pan until they begin to brown, about three minutes per side. Remove from heat and, if necessary, blot with a paper towel to remove any excess oil.
Serrano Salsa (serves 2)
adapted from Rick Bayless
6 ounces cherry tomatoes (approx 17 tomatoes)
1 serrano chile
a small handful of cilantro
1 garlic clove
1/3 cup white onion
fresh lime juice to taste (I used 1/2 lime)
salt to taste (I used 1/4 tsp)
Finely dice the tomatoes. Scoop into a bowl. Cut the chile in half lengthwise and scrape out the seeds if you want (I did). Chop the chile as finely as you can, then add it to the bowl. Carefully bunch up the cilantro sprigs, and chop into small pieces, stems and all. Add to the bowl. Mince the garlic and add to the bowl. Next, finely dice the onion and add to the bowl. Mix well. Taste and season with lime juice and salt, mix again, and let stand if you have a little time, for the flavors to meld before eating.
