Mardi Croix 2010, Michael Justis bikin' it - photo credit unknown
One of the best drinks I know that has become associated with the New Orleans party, one of the best well known and oldest in the US, is a mojito.
The best mojito to my way of thinking, is a frozen mojito. And the best frozen mojito is from Mamacita's (it took me awhile, but I got us back to Culebra...you have to have faith, grasshopper!) I've watched this being made quite a few times and never really pay attention, except for the final delicious result - to me, this is NOTHING like a regular mojito, which I find sort of boring...or maybe I just like the 7-11 sort of Slurpee thing going on with the frozen one...slurpees for grown ups!.
So I'll check for sure but this looks sort of close to the recipe: remember, this is for one, a good full bunch of mint is going to be needed and the color should be deep, beauteous green - if it isn't, add more mint!! I can't find a photo online even close to the color - they are mostly a collection of wimpy looking lemonade type colors, rather than the liquid mintiness of my favorite. These are dangerous... just so you know.
(recipe from PBJ)
3 ounces light rum
5-10 fresh mint leaves
1 ounce lime juice
2 tablespoons sugar
1 ounce club soda
Place rum, mint leaves and lime juice in a mixing glass and muddle (bruise the mint leaves to allow them to release their oils). Strain the mixture; place the liquid into the blender and discard the muddled mint leaves. Add the sugar and enough ice to cover the contents of the blender. Blend until smooth. Add club soda and pulse several times to blend. Pour into a serving glass and garnish with mint sprig.
*Let your ice stand at room temperature for 15-20 minutes to let is melt just a little. This will help it to break down better in your blender.
Yield: 1 mojito
And what to eat to stay in the spirit of the day? How about gumbo??? This recipe is taken from the Farmer's Almanac:
REAL LOUISIANA GUMBO
- 1 gallon oyster water
- 1 cup roux (equal parts flour and oil)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 cup chopped fresh parsley
- 5 pounds hen, cut into large pieces
- 2 pounds andouille (smoked sausage made with pork and garlic), cut into bite-size pieces
- 1 gallon oysters
- 2 teaspoons gumbo file (or to taste)
- salt and pepper
Add the hen (hen is used because the tougher meat stands up better than chicken to the long cooking time) and andouille. Simmer for 2 hours, or until the meat is tender. Add the oysters and boil for 15 minutes. Turn off the heat and add the gumbo file and salt and pepper to taste. Serve over rice.
I have no idea what's going on in town for Mardi Gras tonight but there is never too far to reach an excuse for a party around here, so I'd bet a bar crawl could be in order - before the seriousness of Lent kicks in, if you are so inclined (which I am not...'giving up' is not in my vocabulary).
However you celebrate, have a great Mardi Gras!