Celadon mojito.
Be careful what you wish for, right?
It got hot this week. So hot, we broke all-time high temperature records in Southern California.
Have I mentioned we live without air conditioning? And in a house with picture-windows that don’t open?
We’re dying here.
Because I’m a big procrastinator, I waited until Monday evening after work to figure out what my RSVP Redux recipes contribution for the month of September was going to be. (Deadline: September 30th.) My strategy was to check out a collection of archived Bon Appétit issues from the local library to pick a relevant recipe.
There was only one problem:
Too hot to stay open? Note: This is a brand-new building. With AC. Paid with my tax dollars. ???
Well, crap. Luckily, later that evening, I came home to find the October issue of Bon Appétit in the mail. And in it was an RSVP recipe for a mojito with Thai basil and lemongrass… both of course, just happened to be growing out back.
Dear weather control: I’m sorry I bitched about the mild summer. very, very sorry. Will you please cool it down now? Thanks.
[K]
Any heat waves where you are, or have you completely embraced the season that is Autumn?
Celadon mojito; RGB style.
Celadon Mojito
~
~ Makes 2 servings ~
~
~ Ingredients ~
- 2 2-inch pieces lemongrass (cut from bottom end, tough outer leaves removed), halved lengthwise, plus stalks (for garnish)
- 2 tablespoons granulated sugar
- 16 fresh Thai basil leaves
- 1 lime, thinly sliced crosswise
- 2/3 cup white rum
- Ice cubes
- 1 cup club soda
~
~ Preparation ~
Preparation Time: 15 minutes
- Divide halved lemongrass pieces between two 16-ounce glasses. Add 1 tablespoon granulated sugar to each glass. Mash with muddler or handle of wooden spoon until the lemongrass is crushed. Divide basil leaves and lime slices between glasses. Mash to release lime juice. Add 1/3 cup rum to each glass; stir. Fill glasses with ice, then club soda. Garnish with lemongrass stalks and serve.
Test-Kitchen Tip: Muddle ingredients an hour before serving for deeper flavor.
Nutrition content per serving: 77 calories, 12g carbs, 0g protein, 0g fat, 0g fiber
Cost per serving: $2.50 – $3.00
Source: Bon Appétit, October 2010
LOL! Oh to be a fly on the wall when you hit the library door! I had actually looked at this recipe but decided that I didn’t want to drive an hour for lemongrass (not a single store carries it in my neighborhood so would be driving to Indy). Am so glad you submitted it because it is beauty-muss!
Kim, I feel cooler already! Really, just looking at these photos dropped the temperature in my house by 10 degrees. Gorgeous photos.
The weather here has been shockingly temperate–a little mild here and there on the weekends, but nothing record-breaking. Of course we’re now enduring a nice snap of dreary, wet weather (wooooo tropical storms–oh wait, not!) but hopefully it will blow out of here by the end of the day today.
I would like to place my order for one of these mojitos now, to be delivered to my train at 5:28 EST–shouldn’t be a problem, right?
I was sort of jealous initially when you spoke about the heat, but it does sound pretty oppressive. The drink looks great. Make me 3 of them for after the baby! xoox
Lovely celadon mojito Kim. While you were sipping I was out in this hot weather catching the surf. Great cocktail! xo
It may be hot, but looking at your garden certainly cooled me down – so green, calm and serene!!
I honestly wish I had one of these in my hand right now!! This would be absolutely perfect with an asian inspired meal!!
GORGEOUS drink! Yeah, I keep trying to fool myself into thinking it’s autumn, but then keep turning to things like ice cream and cold shrimp tacos. Guess it’s not working so well . . . could be that darn thermometer that keeps reading numbers like 105 and 108. Darn thing MUST be broken, right?
Seriously right? So weird, air conditioner to fireplace….very strange weather. I wonder what the garden thinks? This drink sounds so refreshing, wish I had one right now…long day. Love the story about your house, bet it’s adorable picture windows and all…
~Chef Louise