Cuban Mojito Food

CUBAN MOJITO

Steps:

• Place 1 teaspoon of sugar into each of two 12 ounce glasses. Squeeze the juice from a lime wedge into each glass, drop in the wedge, and add 2 sprigs of mint. Use a spoon or muddler to mash the sugar, lime juice, and mint together in the bottom of the glasses. Fill each glass about half full with crushed ice. Pour 1/4 cup rum into each glass. Fill the glasses with club soda, stir, and garnish with additional lime wedges.

MOJITO

Steps:

• Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.
• Garnish each with a slice of lime and a sprig of mint.

MOJO SAUCE MARINADE

Steps:

• Start by taking apart the garlic head into cloves and remove the papery skin. Next, place the garlic cloves and white onion into a food processor or blender and blend into a finely chopped mixture.
• Then, pour the garlic and white onion mixture into a mixing bowl with remaining ingredients. Mix everything well with a whisk or spoon and let the marinade sit for 45 minutes before using or storing inside the refrigerator.

CUBAN MOJITOS

Steps:

• In each glass: add 2 teaspoons of white cane sugar and the juice of half a lime. In Cuba, they don't place the lime into the glass, just the lime juice!
• Place one long mint stem into each glass and simply muddle (push down and twist) the bottom of the stem only NOT THE MINT LEAVES into the sugar and lime juice. Two reasons for this: one you don't get a strong bitter taste when you over-muddle the leaves, and they stay pretty and green not brown and bruised. This tip came from the bartenders we met on our trip in Cuba and was confirmed with my good friend Abel who is a Cuban travel guide, and trust me, he knows a thing or two about mojitos!
• Next, add 1 shot white rum, 3 drops aromatic bitters.
• Add few ice cubes, in Cuba they don't add lots of ice because it is not commonly used, top with a splash of sparkling water, add mint garnish, mix, and sip away!

CUBAN MOJO MARINATED PORK

Steps:

• If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
• If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
• Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
• Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
• Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
• Roast the pork for 30 minutes. It should be lightly browned.
• Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
• Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
• Carve against the grain and serve.

CUBAN MOJITO

Steps:

• Combine the lime, sugar, and mint in a martini shaker or wide glass. Use a muddler or the handle of a wooden spoon to smash and crush everything together to release the oils and juice.
• When there is a good amount of juice and the sugar begins to dissolve, add the rum and stir to combine.
• Fill two glasses with ice, divide the mixture between glasses, and top off with some soda water. Garnish with a couple of mint leaves and sugar cane stalks.

CUBAN MOJITOS

Steps:

• Place sugar and mint in a tall glass and using a muddler or back of a spoon mash mint leaves into the sugar.
• Add rum, lime juice and finish with a splash of club soda. Add ice and serve.

CUBAN MOJITO

Steps:

• Cut a round slice of lime, 1 cm thick and slice it into 4 equal parts. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together) to release the lime juice and aroma. Do it gently because hard squishing may release the bitterness from the white part of the lime.
• Put the mint leaves on one hand and clap in order to lightly bruise the leaves to releases the aroma. Rub the mint leaves around the rim of the glass and drop them inches Use a muddler, bar spoon (or even a rolling pin) to gently push the mint down into the lime juice.
• Half fill the glass with crushed ice and pour in the rum. Stir the mix together until the sugar dissolves.
• Top up with crushed ice, a splash of the sparkling water and garnish it with a sprig of mint.

CUBAN MOJO SAUCE

Steps:

• Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
• With the machine running, slowly add the oil in a thin stream until emulsified.
• Transfer to a small bowl and season to taste with pepper.
• Stir in the cilantro.
• The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.

CUBAN MOJITO

Steps:

• Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime.
• Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device *pictured on the website*, though you can also use the back of a fork or spoon if one isn't available).
• Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.

CUBAN MOJITO

Steps:

• In 4 highball glasses, add 4 mint leaves, 4 pieces of lime, and 2 teaspoons sugar to each glass. Muddle in the bottom of the glass using a muddler or a wooden spoon. Add ice to each glass, top with the seltzer water, and stir. Add 1-ounce rum to each glass, if desired.

MOJITO

Steps:

• Using a pestle and mortar, or a large glass, combine the sugar and mint leaves, and crush to a paste. Add the lime juice and rum. Shake the mixture and divide between 4 small glasses. Top off with seltzer.