Is there anything more refreshing than mint? No wonder toothpaste manufacturers rely on it! Try this Mohito recipe on a sunny day.
I found this recipe on the Venturi-Schulze website, and knew it would be a hit. It is made with VerJus, an unfermented grape juice pressed from the unripe grapes left on the vines. It is acidic, so is a good replacement for lemon juice if you’re trying to buy and serve only local food. It’s also good in salad dressings. I’ve used it to flavour a pasta sauce as well.
Mohito: Cowichan Style
- thin slice of ginger (about the size of a nickel)
- 8 mint leaves
- ½ tsp sugar
- 2 oz Venturi-Schulze Verjus
- white rum (optional)
- ginger ale or ginger beer
- 5 additional mint leaves
- Mix first three ingredients and mash with a mortar and pestle.
- Add the verjus and stir until the sugar is dissolved.
- Fill a glass with ice, strain the mixture into the glass, add the rum, if using, and stir.
- Fill the glass with ginger ale and stir in 5 whole mint leaves.