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mojito... bonito! Sometimes the best things in life happen in the most unexpected ways. So it was for me last month when my dear friend Vincent called out of the blue, after a two-year hiatus, to invite me for dinner. "Let's meet at Cuba!" he said. Cuba, a lively and fun restaurant in Greenwich Village, has its own in-house cigar roller and a fantastic live band. As I walked in, I saw Vincent waiting for me at the bar, sipping a mojito. "Give me one of those!" I asked the waiter. It was my first time ordering a mojito — never a fan of syrupy sweetness in drinks, I'd always shied away from the famous Cuban cocktail. As expected, the mojito that arrived was a bit too sweet for my taste, but it did inspire me to make my own! No sooner had I arrived home than I rummaged through my liquor cabinet only to find a fabulous aged rum. (I'd forgotten I even had it!) Then, as always when creating a recipe, I went to work thinking about the flavors of the drink. I love all the fresh mint that gets crushed in the classic cocktail, but I wanted to take it to the next level. So I added fresh basil to it. And, needless to say, only a little sugar went into the drink. The result was a refreshing and perfect summer drink — not too sweet, full of flavor and with a nice little kick to boot. I paired it with a cucumber and avocado ceviche — I'd just bought baby burpless cucumbers and the first hothouse tomatoes of the season at our local farmers' market. This month's recipe has been a favorite of my guests many times over already, and I can only hope it will soon be one of yours as well!
Dark Rum Mojito with Basil serves 2
Ingredients 1 large lime — cut in ½" pieces 8 large mint leaves 4 large basil leaves 2 teaspoons organic sugar 3 oz dark rum club soda or sparkling water fresh mint and lime slices as garnish Step 1: Place the lime slices in a mixing glass. Tear the mint and basil leaves in 1/2" pieces and add to the lime. Top with the sugar. Using a muddler, crush the lime, mint, basil and sugar until the sugar has dissolved and the lime has released its juice. Top with ice cubes and rum. Shake vigorously until very cold. Step 2: Fill 2 tumblers with ice. Strain the mixture into the glasses. Top with a little club soda or sparkling water. Garnish with a mint leaf and lime slice. Serve immediately.
Cucumber and Avocado Ceviche serves 6
For the dressing 1 small shallot — skinned and finely chopped 1 1/2 tablespoons fresh lime juice 1/2 teaspoon Tabasco 3 tablespoons extra virgin olive oil sea salt and freshly ground pepper to taste For the ceviche 1 small seedless burpless cucumber, or half a large one — cut crosswise in 1/16" slices (use a mandoline) 2 medium tomatoes — seeded and cut in 1/8" cubes 1/2 ripe avocado — pit removed, skinned and cut crosswise in 1/8" slices cilantro sprigs as garnish Step 1: To make the dressing, place all ingredients in a small bowl and whisk until well blended. Set aside. Step 2: Place several cucumber slices in the center of a small plate, overlapping the slices slightly and forming a ring leaving a space in the center. Place a spoonful of tomato cubes inside the cucumber ring and flatten slightly with the back of a spoon. Top with a few avocado slices in a fan pattern. Drizzle with the dressing. Garnish with a cilantro sprig. Make 6 individual plates and serve immediately. Cook's note 1: This recipe can also be served as a side salad. Instead of serving it in individual small plates, serve it in a large platter.
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