Mariscos La Vaquita's bar menu has a sense of humor. Pay double for your first drink and the second one is free, it says.
This may be lame, and the cocktails are pretty rudimentary compared to the intense mixology in other parts of the world. Still, a Mexican mojito sounded promising.
To make it Mexican, the bartender put in cilantro instead of mint and tequila instead of rum.
The long green drink was fine on a hot evening, although it could have used more authority, meaning more tequila. I took care of that in the recipe below.
Mariscos La Vaquita, Avenida Mar de Cortez and Puerto Peñasco, San Felipe, Baja California, Mexico. Tel: 577-2837.
MEXICAN MOJITO
Mariscos La Vaquita
2 Mexican (key) limes
4 teaspoons sugar plus additional for rimming the glass
1 tablespoon cilantro leaves
3 ounces white tequila
3/4 cup ice cubes
3/4 cup club soda
Cut 1 lime in half. Lightly coat the rim of a tall glass with one of the halves, then swirl the rim in sugar to coat.
Squeeze the remainder of the lime into the glass. Add 4 teaspoons sugar and the cilantro leaves and muddle to blend the flavors.
Cut 2 slices from the remaining lime and add to the glass. Squeeze the juice from the remainder of the lime into the glass.
Add the tequila, ice cubes and soda and stir to mix.
Makes 1 serving.
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