Think of a Mojito When You Need an Excursion Into Dreams

These days, no matter how early I wake up, it seems to me that I cannot reach the material plane and become a functioning person until 14:00. I have always tended to be more sluggish — much of my productivity is the result of some sporadic bout of mania, but this mysterious surge during the hours when I’m only technically awake is unusual even for me. At least three times this week, I’ve found myself starting to incredulously ask one friend or another, “ Time is actually moving faster, isn’t it? Like, it’s not just “I’m getting older,” right? And it doesn’t seem like I’m having fun. Nobody is having fun. So what gives? What-how-why, my God, will it always be this way?

My friends generally agree that, yes, Time pushed the pedal all the way down, although no one can pinpoint why. (There are theories! But this is a topic for study in someone else’s article .) Whether they really mean it or are just trying to calm me down, I don’t know, but if it is true, then I brought the bike on a high-speed car chase, and futility trying to keep up with them is becoming more evident every day. Finally, two days ago, I gave up. Somewhere at the crossroads between late afternoon and early evening, I stopped moving forward. I decided to go out onto the balcony, immerse myself in distant thoughts and enjoy the last of those warm summer nights. I decided to make a mojito.

The beauty of Mojito lies in its simplicity. In an industry that loves to hustle and write novels, it is easy to overlook or overlook the plain Mojito as a boring standard. I must say this is the wrong approach. I love Mojito because it is harmonious and elemental: sugar gravel, cooling mint air, sweet rum and lime effect. Served with tall and packed with cracked ice, it is a drink for the slow, for daydreaming, for gazing at the stars. This is the perfect drink when you are short on time.

For those of you who are not suffering from maladaptive daydreaming, I still encourage you to consider Mojito. Because it tastes good. But it’s also stronger than the average cocktail – perfect to pack in a thermos and take with you to the park with a blanket and a book. And since it’s so easy to prepare, it’s also a good option for those already done with friends – a simple mise-en-scène will make production easier.

Two ways to make a mojito

Here are two ways to make a mojito – the first is a little more rustic and takes less time, but adding lime zest can add bitterness to the bulk of the drink (if you don’t mind that sort of thing). The latter is arguably a more uniform composition, but requires perhaps a little more effort. To stop chasing time, you will need:

  • ¾ lime, sliced
  • 2 cubes of brown sugar (white will work too)
  • Handful of mint
  • 2 ounces white rum (I personally adore Havana Club 3 Años, but if I’m in the US I’ll replace it with Plantation 3-Star. But use whatever white rum you prefer.)

Mix lime and sugar cubes in a shaker cup. Don’t overdo the lime zest, but make sure the sugar cubes have been finely chopped. Do not confuse mint because it is very delicate; the shaking process is sufficient. Add mint and rum. Fill a shaker with cracked ice and shake quickly – you are not trying to dilute; you just want the ingredients to mix and the sugar granules to crumble. Pour unfiltered into a chilled glass.

For a more accurate exit …

  • 30 g fresh lime juice
  • 1 brown sugar cube
  • ¾ simple syrup
  • Handful of mint
  • 2 ounces of white rum

First, mix the sugar cubes with the lime juice, then add the mint, plain syrup and rum. Fill with cracked ice and shake quickly. Pour unfiltered into a chilled glass.

In any of the recipes, if you find the mojito is too sour or too sweet, start by adding a teaspoon of plain syrup (if it’s too sour) or some lime juice (if it’s too sweet) until you like it. You have time. Make it perfect.


Leave a Reply

Your email address will not be published. Required fields are marked *