Started with one shot of South African mead and followed with one shot of Macallan 12. Finishing with one bottle of Innis & Gunn scotch ale aged in rum barrels.
I was sitting on the deck checking out the Facebook page for The Ministry of Rum when I noticed that the mint I planted two years ago had come in. The mint is a variety I ordered from Florida. The grower claimed it’s the same one used in Cuba to make mojitos. I don’t know if that’s true but I like to believe that it is.
A quick search on Google and I had a recipe I could use. What I like about this recipe is that it’s a single serving recipe. I have Type 1 diabetes so I tend to avoid high carbohydrate or high sugar drinks. I’ll drink a beer occasionally but never a six-pack and most cocktails are off-limits. But I love rum and the mojito is my favourite cocktail and it’s nice to be able to make one just for me.
The recipe I found used sugar but I substituted Splenda. I didn’t have club soda. I used sparkling water I made in our soda stream. Here’s the recipe from allrecipes.com that I modified for my use. Using Calorie King I estimated that this mojito is about 102 calories and contains less than 2g of carbohydrates.
A delicious mojito without all the sugar
- Nutrition facts: 102 calories, 2 grams carbohydrate
- Credit: islandinthenet.com
- 10 fresh mint leaves
- 0.5 lime, cut into 4 wedges
- 25 g white sugar, or to taste or 3 packets of Splenda
- 235 ml ice cubes
- 45 ml white rum
- 120 ml club soda
- Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 1 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sweetener if desired. Garnish with the remaining lime wedge.
I bought Bhavna something special for her birthday. I bought her a bottle of single malt scotch aged for 14 years in Caribbean rum casks. We both enjoy scotch but I prefer rum. While I was in the store I bug myself an inexpensive bottle of rum. Kraken rum served over an ice ball.
The base rum used in Kraken is from Trinidad and Tobago, distilled from molasses made from local sugar cane. The rum is aged 12 – 24 months and then we add a mixture of spices including cinnamon, ginger and clove.