I got no problem here -- Gin and Tonic is my default. Stan is a Scotch sort of guy and John is all about beer -- Samuel Adams if it's available.
Denise mulled over the possibilities, then took the easy way out -- a glass of white wine. Susan was obviously in a tropical-breeze sort of mood and ordered a Mojito. The lovely Miss Wendy knew she wanted something with a bit more zing than water with a twist of lemon, but what?
The restaurant was offering the usual mix of sugary martinis, cute names and garnishes at no extra cost, but when Susan opted for a Mojito, Miss Wendy apparently caught island fever also and moved in that direction.
There was just one special request -- could they make it with peaches?
Okay, so I know most of you are thinking that a Mojito is a euphonic blend of rum, mint and limes and, well, if you play around with it too much, it just isn't a real Mojito any longer. Au contraire mom frere!
When the drinks were delivered and we'd all taken an initial sip, Miss Wendy's Peach Mojito was passed around. Everyone agreed it was refreshing and bubbly with a nice hint of mint and jolt of rum. But it was the peachy flavor that made it special, just about perfect for a hot summer night in the Land of Cotton.
But, you might ask, how do you make such a drink if you're planning a party and want to get everyone sweetly smashed? And I might just respond with this easy to handle recipe from myrecipes.com. Enjoy!
NOR'S PERFECT PEACHY MOJITO
- 3 cups coarsely chopped peeled ripe peaches
- 1 teaspoon grated lime rind
- 1 cup fresh lime juice (about 4 large limes)
- 3/4 cup sugar
- 1/2 cup packed mint leaves
- 2 cups white rum
- 4 cups club soda, chilled
- crushed ice
PREPARATION: Place peaches in a blender or food processor; process until smooth. Press peach puree through a fine sieve into a bowl; discard solids. Combine rind, lime juice, sugar, and mint in a large pitcher; crush juice mixture with the back of a long spoon. Add peach puree and rum to pitcher, stirring until sugar dissolves. Stir in club soda. Serve over crushed ice. Garnish with mint sprigs, if desired.