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About Eugene weekly. (Eugene, Oregon) 1993-current | View Entire Issue (April 24, 2003)
BY MARIKO FUKUYAMA Mojito Mojo A sweet, sour, refreshing new drink. SATURDAY NIGHT E JAZZ Come Enjoy 8-11 p.m. NO COVER CHARGE Over 120 APRIL 26 olem alves trio MAY 3 mike denny Beers F r o m Around The World! Saturday May 31st, 2003 Two Sessions: 1-5 PM • 6-10 PM Tickets: (formerly Piccolo’s) We’re finished remodeling! Come see the new look of the Ax Billy Grill! The Ax Billy Grill welcomes the public... Third Floor of the Downtown Athletic Club 999 Willamette Street ◆ 484-4011 www.downtownac.com $20 Advance / $25 Door At The Lane County Fairgrounds Eugene, OR For Tickets & More Info Call: 888-945-BEER or beersummit.com A W A R D - W I N N I N G M E X I C A N C U I S I N E ( F O RM ER L Y C A N CU N ) 5 0 % O F F L U N CH O R D I NN E R B u y o ne l un ch or d in ne r en t re e ge t t he se c o nd e n t r ee o f eq u al o r l es s er va l u e a t h a lf p r ic e . Va li d an yt im e. N ot v al i d w i t h an y o t he r o f fe r. E xp i r e s M ay 22 , 2 0 0 3 685 East Broadway • Eugene • 344-1091 H O UR S : 11 - 10 S U N - T H U R • 11 - 11 F R I - S A T Delivery available through Pony Express 26 APRIL 24, 2003 ventually the weather will warm up in Eugene, and when that happens, add this to the list of good things that come with it: enjoying the Mojito. For some people, Mojito is a familiar indulgence and for others it’s just beginning to flash on their radar. This trendy Cuban-import cocktail, is concocted mainly from mint, lime and white rum. It bursts with a unique, refreshing fla- vor, and deserves its growing success. Long considered the unofficial cocktail of Cuba, it developed out of a drink called Draque and became popular with Havana’s high society during the 1920s. Bringing to- gether some of the best offerings from the is- land — one being rum, which is distilled from sugar cane — it is still enjoyed in many Latin countries and restaurants. This drink has a cult-like following. Part- time Cuban resident, Earnest Hemmingway himself wrote on a famous bar napkin in 1954, “My Mojito in La Bodeguita, my Daiquiri in El Floridita.” The Mojito made a transoceanic leap in the summer of 1998, when it emerged in London as the hipsters’ summer drink of choice, and has since re- crossed the Atlantic, gaining fans on its move west. Mojito’s particular appeal comes from its distinct balance of rum with the strong fla- vors of mint and lime. Never too sweet, slightly sour, it refreshes the mouth and pairs well with spicy foods. When done correctly, each ingredient should be distinguishable, no ingredient overshadowing the others. A sim- ple blend of sugar and mint leaves — manip- ulated by a tool called a “muddler” — com- bined with limes and rum will yield a fabu- lous Mojito. The muddler, similar in function to a grinding pestle, looks like a six-inch wooden baseball bat. Its function is to crush the sugar and mint together, releasing the es- sential oils. A little extra time is involved, but Mojito is meant to be a whole experience — mixing, sipping and relaxing go hand in hand. Nibbling the pieces of mint as you think good thoughts are part of the experi- ence, and your breath ends up better when you’re done. You can find Mojito at a handful of restau- rants and bars in Eugene — not only Latin in- fluenced joints — and undoubtedly more will crop up as summer approaches. Taco Loco, Luna, Red Agave and Lucky Noodle are all currently serving it up. Even if it is not explic- itly on the drink menu, inquire about it any- way, especially if another drink on the menu features mint. To be your own personal bartender and experiment with flavors, try the following recipe. I think it tastes best if made by the in- dividual glass, but it is also great by the pitcher for summer parties. Just remember — though you can’t taste the rum, it’s still in there packing a punch! BASIC MOJITO RECIPE: 1/2 tsp. sugar 7-10 sprigs of fresh mint (never use dried mint – sacrilege darling!) 1 lime, cut in wedges 2 oz. white rum Crushed or cubed ice Splash of soda water For a single Mojito, the tools you will need are a highball glass and a muddler (a bar spoon can substitute). Put the sugar and the mint in the high ball glass and mash the two together. The mint should be broken down into small bits and releasing its fragrance. Squeeze the juice of the lime in, reserving one of the wedges. Add the rum and enough ice to almost fill the glass. Mix it all together until the mint pieces are distributed evenly throughout. Top off with a splash of soda water — the size of your splash depends on your personal taste and tolerance. Float the lime wedge on top. Drink with a straw. ew
