Food and Restaurant News and Reviews | KitchenTalk.com

Tired of Being Absent-minded All the Time? Stock up on these Super Foods for a Super Brain

Foodie — Mon, 14 May 2012 08:36:10 +0000

Would you describe yourself as a careless person? Someone who often locks the cars with their keys inside or leaves home with the electric kettle switched on? Halfway through your walk do you stop with a puzzled frown wondering where you were headed and why? Birthdays and anniversaries become a veritable chore and unless you commit something to the paper, there’s absolutely no chance you’d remember anything, no matter how important it might be, right?

Traditionally, your grandmother would have recommended almonds for a razor sharp brain. Today, scientific advancements have recognized some more “super foods” that go a long way in increasing your brain power. What are they? Here’s the list…get ready to go shopping.

Wholegrain Food

Wholegrain foods such as wheat germ, whole wheat pasta, wheat bran, and cereal are rich in vitamin B12, B6, and folic acid, intake of which has shown to improve the ability to recall information.

Let’s get Fishy

DHA is a fatty acid that is essential to keeping the nervous system healthy. Low levels of DHA in the body have been linked to memory loss and development of Alzheimer’s. For this reason, include plenty of fish, flaxseed, and walnut oil in your diet, since they are rich sources of DHA. As an additional bonus, fish also has iodine, which helps boost mental clarity to a great extent.

Tomatoes

Here’s one more reason to reach out for those luscious looking tomatoes and include them by the plenty in your salads, sandwiches and side dishes. Tomatoes contain the antioxidant lycopene, keep you protected from free radical damage to cells – the kind that normally takes place during the development of dementia, especially Alzheimer’s.

Blueberries

Blueberries are perhaps the most widely available berries in the United States and now they are going to become even more desirable. In a research conducted by the Tufts University in the US, which was also subsequently published in the Journal of Neuroscience, blueberry extract has been shown to improve short-term memory loss. Eat away all you can!

Blackcurrants

Yet another favorite fruit among the Americans has turned out to be really helpful in boosting the health of the brain. Blackberries are a rich source of vitamin C, which has been widely recognized for its power to improve mental agility.

Broccoli

All that your mom had been saying this entire time was true! Broccoli does help you become smarter and even scientists are backing up your mother now, with solid proof. Broccoli is a rich source of vitamin K, which improves brainpower by enhancing cognitive function.

Pumpkin Seeds

Who’d ever have though that those tiny seeds could pack in such a punch? Have a handful of pumpkin seeds everyday for the recommended dose of zinc, which holds the power to boosting thinking skills and memory.

There you go…the foods that nature has provided to fix the chinks in your brain and plug any leaks in your memory. Now, if you can only remember to include these foods in your next grocery list, you might be on your way to a sharper brain!

5 Factors that Trigger your Appetite…Even when you are Not Hungry!

Foodie — Thu, 05 Apr 2012 02:44:48 +0000

Did you know that there are actually two different types of hunger – physiological and psychological? Physiological hunger is described as the hunger that is triggered by the level of sugar in your blood, the energy in your body and/or the lack of food in your stomach. Psychological hunger, on the other hand, is all about the brain playing dirty tricks on you, getting you to overeat or binge. Naughty, naughty brain!

Here are the five factors that can trigger a craving for foods but it is not to be confused with real hunger. If you can recognize these triggers, you may be able to get a grip on yourself and prevent overeating. All the best!

1. Sight

Why do you start drooling each time you see freshly baked chocolate cakes in the shop window? Research has proved that your brain patterns are affected when you catch sight of foods you really like. That’s why your mouth starts watering the moment a scrumptious goodie appears in front of you because the brain anticipates that it’s going to make its way into your mouth very soon.

2. Smell

Scent is one of the strongest cues our body can receive that food is close at hand. It induces the secretion of insulin that tricks us into believing we are hungry. I know what they are talking about. The tantalizing scent of freshly ground cinnamon makes me go mad since I always associate it with my grandmother’s apple crumble. I could’ve eaten an entire breakfast and I would still end up feeling hungry at the tiniest whiff of this heavenly spice. Yummy!

3. Variety

Sometimes a body feels hungry simply because its need for variety hasn’t been met. That’s why you might find yourself hankering after something sweet even if you’ve just polished off a three course meal. Or, if you’ve been having only boiled veggies throughout the day, your may find yourself yearning for a cheesy pizza. After all, the body is partial to variety too.

4. Time of Day

Follow a routine long enough and your body will be conditioned to program according to that. That’s why you’ll end up feeling hungry at noon because you’ve had lunch for the last two decades around that time.

5. Refined Carbs

A meal high in refined carbs causes the blood sugar to drop. When that happens, the body sends an SOS signal to the brain to get some food in there since it will help stabilize the condition. That’s why it’s not uncommon to see people feeling hungry within a few hours of having eaten refined carbs, such as pasta, waffles, and muffins.

Republished by Blog Post Promoter

Why Burn Money on these Foods when You Can Make them at Home?

Foodie — Thu, 05 Apr 2012 02:44:47 +0000

Let’s face it, not all of us have the money to walk into a supermarket and buy virtually everything that catches our eye. The average person works on a really tight budget and with the economy taking a nosedive, it has only become tighter. The amount of planning, strategizing, budgeting, and choosing that goes into meeting your family’s food requirements is nothing short of amazing. As a result, if there is any way you can save money on unnecessary expenses, I’m sure you’d like to know. In this article, let’s look at some of the more common packaged vegetable we tend to buy and see why exactly you shouldn’t drop them into your shopping cart from now on.

Microwave Sandwiches

Pre-made sandwiches are a huge waste of money. In fact, you only end up paying hard earned money for a whole lot of fat, sodium, preservatives, and additives, not to mention fancy packing. For the cost at which you buy one sandwich – usually around $3.00 to $3.50 – you could easily make bigger, better, and definitely healthier sandwiches at home…that too with very little effort.

Powdered/Gourmet Iced Tea

Oh, for Pete’s sake, how long does it take you to make iced tea? Boil the water, throw in some teabags, squeeze some lemon, add generous amounts of sweetener, and leave it to cool! There, you’re done! Packaged ice tea is loaded with high fructose corn syrup, artificial sugars, flavoring, and preservatives. The final product might taste yummy but it isn’t all that great for your health, or for that matter, your wallet either. With the variety of teas available in the market these days, you can make any number of interesting iced tea with their very own unique flavor.

Spice mixes

Spice mixes such as rib rubs or grill seasoning always seem like a good buy because…well, because they contain a whole lot of spices in there. However, if you were to check the ingredients on that packet, you’d notice that most of the spices mentioned on it are already there in your larder. So, why waste money picking them up anyway? Besides, you could just as easily get the recipe of spice mixes from a cookbook and make them in a big batch on one of your days off. Not only does this save you a whole lot of money, but you also get to create your very own custom combos for that unique dash of flavor to your dishes.

Trail Mixes

They are healthy, they are tasty, but heavens…are they EXPENSIVE or what? Lighten the burden on your wallet and make your own trail mixes. It is easy enough to be child’s play. All you have to do is add together a portion each of your favorite nuts, seeds, raisins, dried fruit, and chocolates. This way, you get to customize your nut mix to include only what you like. For long term use, keep it in an airtight glass/plastic container. This will last your for up to 2-3 weeks, by which time you will be ready to mix together another batch of healthy nut mix…that too at a fraction of the cost.

Jerry Thomas: The Jupiter of Olympus Bar

Foodie — Sat, 25 Feb 2012 01:38:14 +0000

When you walk into a bar and place an order for your favorite cocktail, do you ever stop to think who is to be thanked for the few minutes of pleasure you get? Who thought up these amazing creations, mixing one drink with another, garnishing it with a slice of lime and adding that snazzy pink umbrellas that ladies like so much? If you feel the inclination to raise a prayer of thanks to the man who started it all, you may want to keep this name in mind – Jerry Thomas – also nicknamed “Professor” Jerry Thomas.

Jerry Thomas was a lot more than an American bartender in the 19^th century. He was THE American Bartender in the 19^th century – the founding father of the American drinking culture; the guy who set trends in mixology; who established the image of a bartender as a professional. Amateurs today learning how to mix drinks still find it hard to match the creativity and flamboyance of this person who took centre stage in the drinking community more than a century ago.

In addition to whipping up unimaginatively brilliant drinks and strange mixtures like Brandy Daisy, Flip, Smashes, Crustas, Fizz, and Daisies, Thomas is also recognized for his seminal work on the subject of mixing drink which was published in 1862. Titled “The Bar-Tender’s Guide”, also alternatively known as “How to Mix Drinks” or “The Bon-Vivant’s Companion,” it was a first book of its kind to be ever published in the United States.

The book was a collection of all the traditional recipes that so far had only been passed down orally. Along with the earliest recipes for cocktails Thomas also includes the principles for formulating mixed drinks along with and, this is the best part, recipes of new drinks that he created. If Thomas is the patron saint of mixology, his book may well be considered the Holy Grail.

Jerry Thomas was an inventor, a showman, and first without equals. At the peak of his career, he was earning $100 a week, which was more than what the then Vice President of the United States was making. Remembering him 125 years later, the best tribute that I can think of for this gentleman is “Cheers!”

Here’s one of Jerry Thomas’ popular recipes that you will have fun making this winter.

The Prince of Wales Punch

(This drink may well have been served to the actual Prince of Wales by Jerry Thomas)

Ingredients

1. Pierre Ferrand Ambre Cognac – 2 oz

2. Smith & Cross Traditional Jamaica Rum – 1 oz

3. Grand Marnier – 0.5 oz

4. Luxardo Maraschino Liqueur – 0.5 oz

5. Orange half-wheels – 3

6. Pineapple – 1 thin ring, pitted, cored and sliced in half

7. Graham’s Six Grapes Port – 0.5 oz

8. Raspberries – for Garnish

Preparation

Fill a shaker with ice. With the exception of the port, add all the other ingredients to a shaker. Shake vigorously and strain the mixture into a Collins glass filled with more fresh ice. On top of it, float the port on top and garnish with a couple of raspberries. Serve with a straw.

Republished by Blog Post Promoter

4 Easy Tips to Add Oomph to your Formal Dinner Party

Foodie — Sat, 25 Feb 2012 01:38:13 +0000

A dinner party isn’t just about getting together with friends over the weekend, indulging in a lot of playful banter, and discussing politics, sports, and celebrity news. It’s also about showing off your culinary skills, pairing the food with excellent wine, thinking about how you are going to set the table, and ensuring that your guests are comfortable in every way possible. And, if in the process you happen to pick up a few compliments for your expert skill as a hostess, who minds, right?

In an effort to ensure that kind words keep pouring in and you continue to dazzle your guests with your hospitality skills, we bring you a few tips on how to entertain stylishly. Easy to remember and simple to implement, these tips will add a whole lot of oomph to your dinner party.

Start with the Lighting

Lighting is one of the best ways to set the ambience of a room. Get creative. Instead of those harsh overhead lights, switch to something that has a softer appeal. Not only does it making the dining space look nice, the food also ends up looking good. For a more dramatic effect, you could do away with the lights completely and burn a few candles around the room instead. Voila! Instant mood lift for your dinner party.

Add a Splash of Color

I am not talking about flowers here, though that might be a nice touch to your dining space. This is more to do with how you present your food. Much before the food reaches your mouth you begin eating it with your eyes. So, try to make your food visually appealing. Jazz up that plain old tomato soup with a dollop of sour cream; serve a colorful bowl of carrots, red pepper, berries, beans, along with the regular greens; brighten up the plate of pasta in white sauce with some golden brown garlic bread and a side of veggies. Think plenty of color and let the food seduce your guests.

Bowl them over with a Bowl

When ordering in from a restaurant, a lot of people make the mistake of serving the condiments, salsa or chutney in the same container they arrived in. Sure, it’s functional, but hardly presentable. Your food will look infinitely better if you take the trouble of serving the sauces and condiments in bowls. You don’t need anything particularly fancy – even simple earthenware bowls have the potential to make the spread look good.

It all Rests in the Plate

Although most people tend to stock up on plates and cutlery in bright colors and intricate designs, when it comes to presentation, nothing works better than the plain white plates. Food served on these plates tends to stand out and catch your eye and that’s why most restaurants stick to pristine whites.

Also, choose the plate according the size of the food you plan to serve in it. As a general rule of the thumb, there should be at least 2 inches of white space between the edge of the plate and the food. So, a tiny serving of pudding served on a 12-inch plate will probably be just as unappetizing as a massive pork chop served up on a dwarfish 6-inch plate.

Republished by Blog Post Promoter

GoodBurger makes Menu Changes to give you Heftier Burgers

Foodie — Sat, 25 Feb 2012 01:38:12 +0000

Tom Galis might not be a name familiar to all New Yorkers but goodburger is not a name that can escape the average burger-cruncher’s notice. After all when you have a place that is called goodbuger and strives to do just that – serve good, reasonably priced, and amazingly tasty burgers to the ever hungry population of Manhattan – there’s no way you can stop a success story from being written. And written it was in bold letters, much to the delight of Tom Galis – the brain behind goodburger. Now, try and remember that name, will you?

Galis’ journey to success is a typical New York story. He started off by joining his family business and selling hotdogs from a cart in Times Square. He went on to open some thirty eating establishments, including Crave Sandwiches and Rotisserie Chicken. And, as a proprietor of goodburger, his vision and hard work have expanded the enterprise to the current six restaurants throughout Manhattan.

Galis has very strong opinions on how a burger should be cooked. He doesn’t bide by the griddle-frying technique that only adds to the fat content of the meat patty. In addition, while excess fats lend a greasy flavor to the beef, it does nothing to enhance the meat’s own natural flavor. That’s why he prefers to cook his burger on an open flame. Not only do the meat’s natural fats tenderize and ‘flavorize’ the patty, the excessive fat gets melted on open fire and doesn’t end up around your waist.

The cooking technique is one of the many ways in which Galis tries to woo his customers to get them to convert to a goodburger. He is extremely particular about all aspects of running the restaurant, ranging from his choice of oil to the selection of ingredients.

His beef is sourced, butchered and ground at Pat La Frieda’s well-known facility while the chicken and turkey comes from Bell & Evans that guarantees not just fresh but also antibiotic-free poultry. Same goes for all his vegetables and crabs – Galis will have nothing less than the freshest produce in his kitchen. He cooks in 100% pure canola oil, does not use a microwave oven and all goodburger outlets are green certified.

Still not satisfied with all his customer-centric efforts, Galis has made a few tweaks in his menu, which he hopes will pull in more people to his restaurant. His basic burger now has an extra ounce of meat, going from a lean 5.5 ounces to a hefty 6.5 ounces. The price, however, is not affected by this weight gain. Chicken lovers can take comfort in that the grilled chicken sandwich will also have an extra ounce added to it. There’s a lot more to look forward to at a goodburger.

The upgrade in the menu has also been extended to the quality of vegetables being used. From commodity tomatoes Galis has switched to Romas and he will also replace iceberg lettuce with its curly leaf counterpart. Finally, there are also plans to change the bun and replace it probably with a brioche. With all these changes underway, goodburger might want to consider changing their name to “betterburger,” don’t you think?

Republished by Blog Post Promoter

Fancy Food Courts for the Food-Hungry Souls in New York City

Foodie — Sat, 25 Feb 2012 01:38:11 +0000

Indoor markets have been around for long in New York City, but food emporiums are a different breed of indoor markets altogether. If you are out shopping for luscious foodstuffs and mouthwatering pre-prepared dishes, these are just the places for you. And now, with the holiday season upon us the crowds are descending into these markets located in megamalls looking for cheeses, fresh meats, and produce. Alternatively, you could always stop by these places for a quick bite and a glass of wine on one of your afternoon shopping sprees. Here are a few food courts you must check out as soon as possible, if you are a true blue epicure.

FoodParc

FoodParc looks a lot like a sleek, top notch, trendy restaurant. The food court is divided into four sections: RedFarm Stand offers wontons, egg rolls, dumplings, and other Chinese delicacies; Fornetti throws a spotlight on flatbread sandwiches, pasta dishes, and salads; 3Bs serves up beer, burgers, and bacon; and finally, The Press has stuff to quench your thirst like smoothies, coffee (French press–style or drip), and gelato. While there is the traditional method of placing orders at the stand, you can even fiddle about with touch-screen stations and choose what you want. Once your order is ready, a notification will be displayed on screens installed throughout the food court, or you can choose to have a text alert sent to you.

Essex Street Market

This 1940 Lower East Side market that seemed to be losing appeal with supermarkets mushrooming all over New York City has got a new lease on life in recent years. Today, it has a loyal fan following and it is able to offer stiff competition to some of the more recent establishments that have sprung up. The highlights of Essex Street Market are Porto Rico Importing Co. – experts in coffee and all things related and Shopsin’s, the legendary restaurant well known for delights like macaroni-and-cheese pancakes.

Eataly

If you want only the best for a full blown Italian dinner, make your way to Eataly. This emporium is owned by Mario Batali and Lidia and Joe Bastianich and it is sprawled over 50,000-square feet. In addition to all the raw materials you need to put together a lavish Italian meal, you can pick up fancy tools and utensils used in cooking as well. There’s even a counter, or as they call it, a “vegetable butcher”, that can slice, cut, chop, or dice your fresh produce…absolutely free of charge. Eataly has the largest variety of pasta in the whole of New York (flown in straight from Italy) and mozzarella and bread are made right in front of you.

Chelsea Market

Chelsea Market reminds one of an indoor village, albeit one with modern accents to it, what with the cast-iron beams, brick walls, and an indoor waterfall. All that you desire, from nuts to soup, is available under one roof. Chelsea Market is home to Morimoto, Hale and Hearty Soups, Fat Witch Bakery, Buddakan, Jacques Torres Chocolate, and Amy’s Bread.

Republished by Blog Post Promoter

The Art of Fixing Common Kitchen Bloopers – Without Breaking into Sweat

Foodie — Sat, 25 Feb 2012 01:38:10 +0000

If you’ve spent any amount of time in the kitchen, you’d know that for every one dish you manage to cook perfectly, there are at least half a dozen kitchen bloopers you’ve had to survive. A kitchen where there aren’t occasional mistakes isn’t a kitchen at all, and even the best chefs are not above admitting to the occasional “oopsy-doopsy” they end up making in their career. In fact, they will console you by pointing out that it’s all part of the inescapable learning curve.

That said, you don’t have the time to make all the mistakes in the kitchen world. Sometimes, it’s best to be prepared for the more common problems that can happen in a kitchen. Here are some tips that will help you deal with a variety of emergencies, without even breaking into sweat or losing your head in the situation.

Hard Cheese

You ignored that lump of cheese in your larder and now it’s hardened to a rock? Wait, wait, wait! Don’t throw it away. Rind of hard cheese is great for making yummy stock for soups like French onion, minestrone, and butternut squash. Usually, the recipe calls for Parmesan, but other types of cheese work just as well.

Bad Coffee

That fresh pot of coffee turned out to be a tad bitter than you expected? No worries at all. All you have to do is add a pinch of salt to it and the effects of over-brewing will balance themselves out.

Mushy Pasta

Every once in a while we all end up overcooking pasta and it turns all mushy and gooey. Really, you don’t have to throw it away. Sauté it in butter or olive oil and sprinkle grated Parmesan on it. For a slightly more exotic touch, you could deglaze a hot pan with white wine and some cream and cook the pasta in this lovely sauce.

Mashed Potatoes that are Lumpy

If you are the kind that doesn’t mind lumps in your mashed potatoes, skip this tip; the rest of you listen up. To smooth out the lumps in your taters, re-mash them with the help of a ricer. Do not toss them in the electric mixer since it will give the potatoes a gluey consistency. In the future, don’t toss the potatoes into boiling water. This only cooks them on the outside and leaves the insides uncooked. Instead, put them into cold them water and bring to boil for even heating.

Troublesome Eggs

Do you keep wondering why it is all your hardboiled eggs turn up in a battered and bruise condition with broken shells and leaky whites. This generally happens because of air trapped inside the shell. Make a tiny pinhole on the tip of the egg before boiling for perfectly hardboiled eggs.

One more great tip – it sometimes happens that you can’t tell freshly bought eggs from ones that have been lying in your fridge for a while. The easiest test is to place the eggs in a bowl of water. The ones that rise to the top are rotten, while the submerged ones are the fresh ones.

Wilted Vegetables

Left those vegetables in the refrigerator well past their shelf life and now they look unappetizingly wilted and dead? If they are only slightly wilted, you can revive them by soaking them in icy water with an added dash of vinegar. Root vegetables can be turned into mash while others like peppers, carrots, onions, celery, leeks, etc. can be chopped into large pieces, simmered in hot salted water for an hour and turned into stock for stews, soups, and risotto.

Overripe Fruit

Fruit that has over-ripened but still aren’t rotten or moldy can still be salvaged in a number of ways. Slice the fruit and set it aside after sprinkling it with sugar. When juices start forming, add nutmeg, cinnamon, vanilla and brandy or red wine. Serve this up with whipped cream or your favorite ice cream. Alternatively, you could blend it with milk or yogurt to make a smoothie out of it.

Republished by Blog Post Promoter

The Restaurant with the “Crappy” Theme

Editor-in-Chief — Sat, 25 Feb 2012 01:38:09 +0000

When you go for a dining restaurant, you never think of the final resting place of all that food – in your toilet bowl and flushed down the drain! How about if you had to sit on a Western Commode, eat over tables styled like sink, and stare at a décor that reminded you of tiles in a toilet? Would that kill your appetite? You would think so, but the popularity of the Modern Toilet restaurant in Taipei, Taiwan has quite a different story to tell.

"Crappy" Restaurant Decor

The owner of the Modern Toilet, Wang Zi-wei, 29, an ex-banker, got this inspiration sitting atop his own porcelain throne. So fascinated was he by the Japanese robot cartoon character Jichiwawa (who likes to swirl poop on a stick) that he decided to sell chocolate ice cream swirls that were served on paper squat toilets! Instead of turning customers off or grossing them out, this fecal representation of desserts had people asking for more.

Toilet Seats in The Restaurant

That’s how was the Modern Toilet was born or, shall we say, “Excreted.” In addition to the designer toilets and sink tables, the restaurant also features mirrors all along the wall, toilet paper dispensers, and shower curtains hung from the ceilings. You eat out of a toilet bowl and drink out of plastic bed pans. Even the chopsticks have tiny urinals engraved on them!

The food is reasonably priced and includes pasta, curries, Mongolian hot pot, and fried chicken. Some of the most popular dishes are hot chili chicken and cheesy noodles. However, the most innovative items on the menu remain the imaginatively named desserts – “diarrhea with dried droppings,” (which would be chocolate ice cream), “bloody poop” (that’s strawberry ice cream, by the way) and “green dysentery” (he he he – that’s Kiwi flavor).

Crappy Shaped Desserts

The idea is unique, to say the least, and a great hit with kids and teenagers. It has become such a rage that Taiwan alone has a dozen of these restaurants. There is one in Shenzhen and Hong Kong and there are plans of expanding this theme to other cities of China, Kuala Lumpur, Macau, and Malaysia.

Modern Toilet Restaurant

The Modern Toilet restaurant does not promise you a gourmet dining experience. While the food is quite good and the restaurant is spotlessly clean, the USP of this place is the fun factor. People can’t believe they are sitting on a shit pot eating stuff that looks like a contribution from a diarrhea patient. It makes for one hell of a story and you get great photos for MySpace and Facebook! Who wouldn’t love to hear about “shitty” experience?

Republished by Blog Post Promoter

Know your Mojito

Foodie — Sat, 25 Feb 2012 01:38:08 +0000

A chilled glass of Mojito is a fairly common sight in bars and pubs across the globe. Starting its journey from the South American country of Cuba, it slowly became known and then popular everywhere where there was a thirsty man. And for good reason too.

A perfectly mixed Mojito is not one that overpowers us but rather sweeps us off our feet in a slow yet steady fashion until it gains such control of our senses that we can’t really stay on our bar stools . The humble cocktail, (humble because just one type of alcohol is used as the base), has quite an interesting history. A history that, though debated upon, dates back to the sixteenth century.

It was a time when pirates got knighted for their exploits, literally, on stranger tides and land. Sir Francis Drake, reached South America around 1586 and after a little energy was spent on an unsuccessful attempt to loot the gold in Havana, he and his associates found themselves feeling very thirsty indeed.

Up jumped his second in command Richard Drake and concocted a quencher. He took some sugar, lime and mint and shook them up vigorously with aguardiente – an ancestor of today’s rum. What he got was a refreshing drink which he lovingly christened El Draque, after himself or Sir Farncis, I’m not sure who. In its infancy, it was taken as a medicinal draught which gradually was altered when of the Bacardi Company came in the mid-1800s. Bacardi rum replaced old aguardiente and the drink was reborn as Mojito, to be pronounced ‘mo-HEE-toe’.

Over centuries famous people proclaimed their love for the cocktail. It is believed it was almost impossible to keep the great writer Ernest Hemmingway away from his cherished Mojitos. His favorite watering hole, Sloppy Joes, is the place to go to if you want the most perfectly concocted Mojito in the northern hemisphere. Also The Samba Room in Fort Lauderdale is considered really good at shaking out Mojitos with guarapo – sugarcane juice instead of sugar.

Good news is you can also make a great Mojito at home. You need good quality dark rum, limes for fresh juice, sugar syrup or sugarcane juice, fresh mint leaves, crushed ice and soda water. Put about 10 mint leaves at the bottom of a highball glass and gently crush them with a muddler. Remember we just want the leaves to release their oil. Next add a part each of the sugar syrup and freshly squeezed lime juice. Top that with crushed ice and pour 2 parts of rum over it. Finish with soda water and garnish with a lime wedge and a sprig of mint.

And there you are a true blue magical Mojito, waiting to be slurped up by you.

Republished by Blog Post Promoter