My new Facebook find is Veronica Gonzalez Smith, the author/cook/blogger behind http://muybuenocookbook.wordpress.com and she has given Eve’s Wine 101 readers her recipe today:
Anyone who knows me knows that I LOVE mojitos. I know I’m not Cuban,but I do love all things Latin! The first time I tasted a mojito at aCuban restaurant I was hooked and started growing wild mint in ourgarden. Recently my huge mint plant dried up and I felt as if I lost avery dear friend. I said farewell to my beloved mint plant but notadios to mojitos. I can always purchase mint at a local grocer.
Jeanine (our photographer) said she made Persimmon Mojitos and I wasall ears. Can you imagine how thrilled I was when she shared her recipealong with her amazing photography for this autumn cocktail? All Icould picture was gorgeous fall persimmons and summer mint leavesdancing together like a Latin hottie dancing in a bikini while wearinga pair of UGG boots. Um, okay maybe not the best of analogies, buthopefully you get the point. Its summer and autumn rolled into onedelightful cocktail.
And there is a virgin recipe below! Let’s all toast to Fall…Salud!
Persimmon Mojito
Ingredients
Crushed ice
6 ounces light rum
8-10 mint sprigs
4 tablespoons fresh squeezed lime juice
Simple syrup (about 4 tablespoons sugar to 4 tablespoons water combined) to taste
2-3 tablespoons persimmon puree, (fuyu variety)
Club soda
2 lime slices
Directions
Puree persimmons (remove skin), in a blender or juicer.
Place ice in a beverage shaker, add rum, bruised mint leaves, limejuice, and sugar mixture. Shake well and serve over ice in a high ballglass. Add the persimmon puree and combine gently, and top off withclub soda. Garnish with a lime wedge and mint leaves.
Virgin Persimmon Mojito (Persimmon Mint Cooler)
This is a great virgin drink for adults, but let’s be honest it’s perfect for our kiddos too!
Ingredients
Crushed ice
8-10 mint sprigs
4 tablespoons fresh squeezed lime juice
4 ounces lemon lime soda
2 tablespoons persimmons puree (fuyu variety)
Club soda
2 lime slices
Directions
Puree persimmons (remove skin), in a blender or juicer.
Place ice in a beverage shaker, add bruised mint leaves and limejuice. Shake well and serve over ice in a low ball glass. Add thepersimmon puree and combine gently, and top off with club soda. Garnishwith a lime wedge and mint leaves.
Photography and recipe by Jeanine Thurston
