MOJITO
It's important to go all-out for National Rum Day as it only comes once a year and it's a great excuse to drink in excess.
Try out one of the awesome recipes listed below, or check out some NYC haunts that are serving up rum cocktails in honor of this very special day!
Barrio 47 will be serving the Tamarind Dark & Stormy; Goslings dark rum, housemade ginger beer, lime juice, dash of Angostura aromatic bitters, topped with rosemary rum mousse ($14)and the Barrio Especial; Mount Gay Barbados rum infused with lemongrass & vanilla bean, passion fruit purée and lemon sugar ($14)
The flowers are in bloom and there's that special something in the air that no other season has. Yes, spring is finally here and with the changing of the seasons comes the changing of your cocktails. Say goodbye to Hot Toddy's and Mulled Wine and say hello to these delicious classic spring cocktails that are easy enough to make at home.
Bees Knees
This is a fairly classic cocktail that most people overlook because of the gin. The strong flavor turns off plenty of people as do the horror stories that always start with "So I finished a bottle of gin" and ends with "and somehow I woke up in jail." Don't believe them! Gin is great for the summer because of its unique taste and the Bees Knees is a simple, yet delicious cocktail. The honey mellows the juniper taste and the lemon juice adds brightness.
There was no mistaking it. I could hear the strains of jazzy music from way down the block. Not in an invasive driven beat sort of way, more like a subtle, provocative lure. I follow the sounds till about one storefront away; it was then that I could make out the tune: “The groove is in the heart—The groove is in the heart– No, I couldn’t ask for another–Your groove I do deeply dig... No walls only the bridge–my supper dish, my succotash wish.” And then the visuals kick in and jive so perfectly with the music, that rather than walking through the entrance, I boldly climb into the place from the patio and become part of it, where folks were supping and sipping on their first cocktail of the evening. Then I am the restaurant and the restaurant is me, flirting shamelessly–with the music, the diners swaying to it, the endless stream of people passing through. So I grab a cocktail menu offered to me like the membership card to an elite, avant garde club. I order a mojito but not just a standard mortar pestle lime and mint leaf type, but a sassy concoction– a “firefighter” with jalapeno infused maestro dobel tequila, lime juice and a drizzle of pomegranate juice.
Rum is generally the least pretentious of cocktails—its first association is usually the thought of a fruity cocktail enjoyed poolside rather than an upscale lounge drink poured with artful precision. Rare is the occasion when a person swishes rum around his or her mouth then comments on subtle flavor notes and length of aging.
Rum Bar embraces this attitude despite possessing everything needed to shed it—namely 200 varieties of rum and superb bartenders. Their choice to embrace the naturally festive atmosphere of rum was a smart one. The result is the best combination of lively atmosphere, sleek décor, and refreshing cocktails in Rittenhouse Square.
Let's admit it, getting trashed is fun and all, but it can be pricey. Save yourself a few bucks and have a pre-game party and make some mojitos! Its one of the most popular drinks at the bar, so why pay $10 for a small cup, when you can make a pitcher for that price! Gather some fresh mint, limes, clear rum, club soda and simple syrup (boil water and stir sugar in until it all dissolves).
Muddle a pinch of mint; three lime wedges (cut lime into four) at the bottom of a glass or shaker. Add 2 tablespoons of simple syrup (this makes it 1 oz). Fill glass with 2 ounces of rum with the ice (this makes it ¾ full). Shake or stir the mixture until it is fully blended, add club soda to the fill the rest of the glass. The best for last: garnish and drink up!
 |
 |
 |
 |
