Mojitos-Part 2

July21

Sister #3 is planning on joining us at the lake this weekend.  She isn’t Cuban but looks like she is and is getting really good with her Espanol.  She makes a mean Mojito-using a simple syrup and mashing the mint with a mortal and pestle.

Another mighty mojito maker is our son who was recently willing to experiment and mixed us this version for a Happy Hour treat at the lake.

Pina Mojito

1/3 c crushed pineapple (including juice)

1 lime wedge

1 t sugar

1 1/2 oz coconut rum (or vodka in a pinch)

club soda

pineapple garnish

In a shaker, combine pineapple, lime, mashed mint and sugar.  Shake well.  Add ice and rum and shake again.  You may wish to strain into a cocktail glass at this point but we liked everything floating around to include with our sips.  Top with soda and stir.  Garnish.

Another refreshing summer treat are light tasting and refreshing Okanagan Premium Pear Ciders  that a friend special ordered into Manitoba and then brought out to the lake.  The recipe is a blend of apple cider and seasonal sun-kissed fruits.

Kath’s quote:  “Cider was, next to water, the most abundant and the cheapest fluid to be had in New Hampshire, while i lived there, — often selling for a dollar per barrel.   In many a family of six or eight persons, a barrel tapped on Saturday barely lasted a full week…..The transition from cider to warmer and more potent stimulants was easy and natural; so that whole families died drunkards and vagabond paupers from the impetus first given by cider-swilling in their rural homes…..”-Horace Greeley (1811-1872)


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