As the weather warms and the patio becomes a destination for many to enjoy some company and refreshments, the bartenders at Market St. Steakhouse start to notice some trends: Chardonnay becomes the more popular wine selection, Coronas are chosen over the heavier ales, and hands down the mixed drink of choice becomes the mojito.
The mojito is a traditional Cuban drink, which explains its need to be refreshing in a warmer climate. It is made with five ingredients: rum, soda water, lime, sugar, and of course, mint.
“Muddling” the mint is an important step for a classic mojita. It releases the mint’s flavor and essence into the drink by bruising, mashing and pressing the leaves at the bottom of a glass or pitcher, often with a wooden pestle-like tool, or a heavy spoon or fork.
Some mojito recipes call for granulated sugar, but at Market St. Steakhouse we use simple syrup. It is faster, more consistent and the sugar is already dissolved.
Before walking away from the mixing station, taste the mojito. They are tricky drinks because there are a lot of variables that can influence the flavor, such as lime sweetness, amount of mint, sugar, type of rum, and the amount of muddling.
The flavor can be finessed at the end with the addition of any ingredients.
Mojitos are best enjoyed in the sun with a great friend, many laughs (and at Market St. Steakhouse).
Market St. Steakhouse Mojito
Fresh mint leaves, about 12 to 15 *Simple syrup, about 1 – 2 tablespoonsRum, about 1 1/2 – 2 ounces
1 fresh lime, juiced
Ice
Soda water, chilled
Put the mint leaves in the bottom of a pint-sized glass. Add some simple syrup. Add about a half a shot of rum.
Next “muddle” all of these ingredients together. The proper amount of muddling takes a little practice. It is important to release the essences of mint, but not turn it into a puree that goes easily up the straw.
Add the ice and the juice of the whole squeezed lime. (The lime plays a very important role and can ruin the drink if it is squeezed too hard.)
Fill the remaining portion of the glass with soda water and finish off with more rum, to taste.
Garnish with a lime wheel and a sprig of fresh mint.
Makes 1 mojito.
Justin Byxbe is a co-owner and founder of Market St. Steakhouse where he oversees the restaurant’s liquors, beers, wines and cocktails. Byxbe is also a Shasta College wrestling coach. He lives in Redding with his wife and daughter.
Market St. Steakhouse is located at 1777 Market St. in downtown Redding.
