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Killer CocktailsAn Intoxicating Guide to Sophisticated Drinking
By David Wondrich
HarperCollins Publishers, Inc.Copyright © 2006 David Wondrich
All right reserved.
This popular Cuban formula is perfectly adapted to the island's tropical weather conditions. Therefore, it's also an essential tool for combating the hideous humidity that sweeps across parts of the Northern Hemisphere every June. A Mojito should not be too sweet or it loses its cooling effect.
Juice of 1/2 lime (reserve the squeezed-out shell)
1 teaspoon superfine sugar
8 to 20 mint leaves
2 ounces white Cuban-style rum
chilled fizz water
Squeeze the lime into a glass and drop in the shell. Add the sugar and muddle (see the Old-Fashioned, page 83); then add the mint leaves and lightly muddle them as well. Add enough cracked or crushed ice to fill the glass 2/3 of the way. Pour in the rum, stir, and fill with fizz water.
Paris's Ritz hotel was the richest corner of the richest town on earth in the 1930s. Its barman, Frank Meier, concocted this cocktail -- and God bless him for it. The name comes from a long-defunct brand of Pineau des Charentes, a peculiar but tasty tipple made by casking up unfermented wine and new cognacand letting it sit for a few years. If you can't get the Martinique rum, a medium-weight Jamaican type will do, although your Pompadour will lack the peculiar tang a true rhum agricole imparts. For that, you could try a Brazilian cachaca.
1 1/2 ounces St. James Martinique Rum (or another amber, medium-weight rum)
1 1/2 ounces Pineau des Charentes
1/2 ounce lemon juice
Shake and strain into a chilled glass.
Excerpted from Killer Cocktails by David Wondrich Copyright © 2006 by David Wondrich. Excerpted by permission.
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