Little ol’ me is growing an herb garden. Well, I guess I should clarify; my herb garden is predominantly a mint garden. There are two basil plants thrown in for good measure, but mint is the front runner in the pack. Why? When I was diagnosed with Celiac Disease, my world as I knew it was turned upside down. It was tough enough trying to figure out what food I could ingest, but what alcoholic beverages were safe to drink?
Enter the humble mint plant I’m growing for my rum-based (gluten free!) Mojitos. Now, Mojitos are a bit tedious to make (there’s the picking of the mint leaves and the muddling of the mint leaves), but please, spare your backside and don’t buy the Bacardi Silver Mojito Drink (found in 12 oz long-neck bottles, 12 oz slim-line cans, and 24 oz bottles). The pre-made Mojito Drink is a MALT flavored beverage. Malt is the evil red headed step-child of Barley (off limits to us with Celiac Disease). Just say a big ol’ NO.
In my humble opinion, the Mojito is the perfect summer drink. It’s light, refreshing, and doesn’t knock you on your patuckus.
As the dog days of summer start drooling down our necks, get your “herb garden” growing and treat yourself to a gluten-free Mojito. Here’s the recipe (for a single serving):
1 heaping tsp of crushed ice
10 mint leaves
1 tbsp sugar
Juice of 1/2 lime
Muddle the crushed ice, mint leaves, sugar, and lime juice in a tall, thin glass. (FYI, “muddling” is basically crushing the mint leaves in the bottom of the glass to release their oils. You can use an actual “muddler” or the back of a wooden spoon to crush the leaves.)
2 oz. Bacardi Light Rum
Fill glass with club soda (lemon/lime flavored works great)
Garnish with mint leaves and slice of lime
Stir and enjoy!
Note – if you have issues drinking mint pulp, do not despair… After muddling the first four ingredients, just add the light rum, strain the drink into an ice filled glass, and then top off with club soda.