Daisy’s Blackberry Mojitos
Two days until we all three meet up in NYC!! As part of the festivities, I will be making Daisy’s sister Beth’s recipe for Blackberry Mojitos - this is what the Kool-Aid tastes like for Daisy when she tries it, because it has the strong sisterhood association with it. I don’t know how well they’ll go with Abby’s Cinnamon Buns (which sound FABULOUS, do they not?) but I thought I’d share the mojito recipe so those of you wanting to play along whilst we’re in NYC can do so.
Anyway, click for the recipe, and pardon my anal side… it comes out when I write about Daisy…
Oh, and for anyone under 21 or watching their alcohol intake, you can substitute Sprite or similar for the rum. If you do add Sprite, it has enough sugar that you might want to skip the simple sugar or lower the amount to taste. Fabulous summer drink, no?
Daisy’s Blackberry Mojitos (Serves 2)
12-14 fresh blackberries
2 or 3 fresh mints leaves
1 tbsp of lime juice
1 oz simple syrup*
3 oz of white rum (Bacardi Razz is recommended)
Cracked ice
2 lime wedges
Directions
Set aside 2 whole blackberries. Gently crush together (we’re releasing flavor here, not making paste) remaining blackberries, mint leaves, and lime juice with the back of a spoon inside a shaker. Add simple syrup, rum (or Sprite) and ice; shake and serve. Garnish each drink with a blackberry and a wedge of lime.
*Simple syrup is easy to make, and keeps you from having to add granulated sugar to your drink, thus making it grainy and not up to Daisy’s exacting standards. To make simple syrup, mix equal parts granulated sugar and distilled water (nobody likes impurities in their syrup, but if you’re happy with your tap, that’s really between you and your goddess) in a saucepan and bring to a boil; mix until the sugar is completely dissolved. Voila!! Let it cool, and you’re done, babe. Sugar is a preservative, so this will last FOREVER. Seriously. You can keep it easily by putting it in a clear plastic squeezebottle which you can find at most grocery stores, and definitely at any kitchen supply store.
Enjoy!
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Ooh that sounds delish. I’ll be making that this week. Thankee babe
This sounds so refreshing! And thanks for putting in the Sprite bit. It means a lot.
Have fun at your meeting with THOSE OTHER TWO geniuses.
Try to leave New York a little dignity, though, okay?
And if you overhear ANYTHING there, try not to repeat it. Really.
Yum!
Ooh..blackberries should be in season here in just a couple of weeks, growing wild all over Seattle. Will have to try this!
Is this the same Lani who a few years ago was afraid to try to cook??? Now you’re making simple syrups, know sugar is a preservative, and all that good stuff. Look at you go! And I have blackberry vines taking over part of my garden, so I have the makings. Cheers!
ZaZa - Oh, I’ve never been afraid to cook. I’ve just been bad at it. But I watch FoodTV, so I do know about simple sugars, and when I was working at the fish cannery, we used to glaze the fish in sugar water before freezing them, so I knew it was a preservative. Really, if you’ll test me, you’ll find my knowledge and understanding of cooking is pretty sad. But yay on your blackberry vines - you’ll have the freshest blackberry mojitos in town!
See, this is why we keep coming back, learning stuff all the time, whether it’s general knowledge or about each other. I did remember the fish cannery, but I had no idea about the sugar glaze. Cool.
LOL! I can’t get distilled water. Do you think filtered would work, or should I just go out and buy a bottle of Perrier? I know I’d lose the bubbles while cooking, but I’d still have those minerals adding that undefinable kick, right?
(-: Just kidding. Love the recipe! Blackberries aren’t quite in season here, but raspberries are almost, so I’m going to wing it. BTW, I think cinnamon compliments most berries, so it should be just fine — in fact, the combo should be very edgy and Now-ie. Cinnabuns and Berry Mojitos. Mmmmmm!
I picked blackberries yesterday (in shorts - ouch!), so I made one of these luscious concoctions for myself tonight. Yummmm!!!! It’s pretty sweet - I might half the sugar syrup next time (yes, there will be a next time). But it’s delicious, and so pretty. Though I’ve ended up with a lot of blackberry bits in the bottom of my glass. That should make for a delicious follow-up when the drink is through. (Maybe I was supposed to strain it? Not sure, but I didn’t want to let the blackberries go to waste.)
Jenifer,
Yes - the blackberry bits. It’s a matter of taste, I think. For some, it’s neat to have all that rum-soaked goodness in the bottom of the glass. I will say, if you’re making a virgin with Sprite, they tend to float and that’s not as much fun. You may want to strain the juice out and then just toss a whole blackberry on top just for fun. The more I make them, the more I think that’s what Daisy would do… at least at the beginning of the book.
As for the sweetness, agreed. I put in just a dash of the syrup, and I’m not sure it needs even that. Rum’s pretty sweet to start with, and the lime juice cuts that a little, but not too much. Anyway, they are super YUM, aren’t they? Glad you enjoyed them!