Lemon Balm and Verbena Mojito

On a hot, hot day in July (or any day, for that matter), what could be better than a refreshing Mojito on the deck or patio? Mojitos have become trendy in the past decade, now claiming to be one of the most popular cocktails. And we were enjoying testing these Mojito variations all weekend!

History
The word mojito comes from the word mojo, which means to blend, combine or assemble. The earliest Mojito recipes date back to Cuba in the early 1930s but the drink didn’t become popularized until the 1940s, at a Havana bar, La Bodeguita del Medio. This was a bar frequented by musicians, students, and future celebrities such as Ernest Hemingway, Bridget Bardot, and Nat King Cole, and it was here that the Mojito gained its solid reputation. Today this bar is a popular tourist destination in Havana and the Mojito is in demand around the world, wherever fine cocktails are served.

Ingredients
The most difficult ingredient to find may be the mint! I had to go to a couple of grocery stores to find some, and I plan on planting some in my garden so that I can have a mojito whenever the mood hits.

Some prefer to use soda water, or even Champagne, in place of mineral water. I found that mineral water keeps the taste cleaner unlike soda water or even champagne.

Also, some recipes call for simple syrup to be used in place of sugar (2 cups sugar to 1 cup of water, placed over high heat until sugar dissolves, stirring constantly for about five minutes). I like to use both sugar and simple syrup. The graininess of granulated sugar helps grind the mint leaves and the simple syrup adds sweetness to make a perfect Mojito.

For my own twist on the Mojito, I muddled lemon balm and lemon verbena leaves from plants I picked up at the Ottawa Farmers' Market last week. As well, instead of mineral water, I used Ginger Beer for a spicy kick.

Lemon Balm and Lemon Verbena
Lemon Balm and Verbena Mojito

Serves 1

2-3 leaves of lemon balm
2-3 leaves of lemon verbena
2 ounces lime juice, freshly squeezed (usually the juice of 1-2 limes)
2 teaspoons fine granulated sugar (or more to taste)
Crushed ice
2 ounces simple syrup
2 ounces white rum (for example, Bacardi white rum) [I had to use gold rum since that's what we had on hand.]
4 ounces Ginger Beer
1 sprig of lemon balm or lemon verbena
Into a long, tall glass, place the lemon balm and lemon verbena leaves. Sprinkle the sugar on the leaves. Taking a muddler or a wooden spoon, grind the mint leaves into the sugar. The granulated sugar will act as an abrasive to release the juice in the leaves. Add the lime juice. Then add crushed ice to fill the glass to about three-quarters full. Add the rum. Add the ginger beer and stir gently. Garnish the drink with a sprig of lemon balm, lemon verbena and a slice of lime.

Classic Cuban Mojito

Serves 1

4-5 mint leaves (apple mint or spearmint, not peppermint)
2 ounces lime juice, freshly squeezed
2 teaspoons fine granulated sugar (or more to taste)
Crushed ice
2 ounces simple syrup
2 ounces white rum (for example, Bacardi white rum)
2 ounces mineral water (for example, Perrier)
1 sprig of mint

Follow the same method as for the Lemon Balm and Verbena Mojito.

Variations:
• Watermelon Mojito: Add 3 ounces seedless watermelon, pureed.
• Mango Mojito: Add 3 tablespoons pureed mango.
• Passion Fruit Mojito: Add 2-3 tablespoons pureed passion fruit.

Tasting Notes
This is a drink to be sipped slowly. As the ice melts it becomes lighter and more mellow. Overall, it is a refreshing summer drink to enjoy with good friends and lively conversation. Plus it's a fun drink to experiment with herbs and flavors.

My Bucket List

Sip a Mojito at La Bodeguita del Medio in Havana, Cuba

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