“An excellent selection of variations on that Cuban classic, the mojito. It’s a delicious drink that any home bartender can easily master with the help of this book. Salud!”—Philip Greene, author of To Have and Have Another: A Hemingway Cocktail Companion
“The mojito is not just a drink! McPherson introduces a world of rum-infused delicious recipes.”—Valerie Aikman-Smith, coauthor of Citrus: Sweet and Savory Sun-Kissed Recipes
“With enticing mojito-inspired recipes, this delightful book will create smiles and thrill palates.”—Lei Shishak, author of Beach House Baking: An Endless Summer of Delicious Desserts
“A perfect guide to delicious drinks and inspired riffs on mojito-esque shrimp, chicken, and steak. Plant some mint and stock up on rum. I feel a party coming on!”—Carla Snyder, coauthor of Sweet and Tart: 70 Irresistible Recipes with Citrus
Celebrate the mojito! This book spotlights a favorite Caribbean cocktail that has won a place in bars and eateries across the globe. Food writer Heather McPherson details everything you need to know to make mojito masterpieces, plus flavor-packed variations for every occasion. The basic ingredients are simple—rum, lime, mint, sugar, and club soda. McPherson gives readers the rundown on these five key elements and explains how to make the classic Bacardi mojito, “the drink that started it all.” But she doesn’t stop there. She adds and swaps ingredients like seasonal fruits, herbs, and different rums to show that this versatile beverage knows no bounds. Recipes include a spicy mango mojito with jalapeños, an exotic basil lychee mojito, a sweet and savory peach and rosemary mojito, a moonshine lemonade mojito, and even a hot mojito tea.
And it’s more than just a drink. The cocktail’s refreshing flavors make for sensational dinners and desserts, too. Readers will enjoy recipes for mojito grilled shrimp salad, mojito marinated pork tenderloin with roasted pineapple chutney, duck breast mojito empanadas, and mojito strip steak with pico de gallo. The book features mojito-inspired sweet treats such as ice pops, frozen custard, cheesecake, cookies, ice box pie, and sugar-kissed meringues.
Transforming an irresistible drink in delightful ways, McPherson combines step-by-step instructions with quick tips and pro techniques. She invites readers to juice a lime, muddle some mint, and have fun with these creative recipes at home.
Heather McPherson is a past president of the Association of Food Journalists and former food editor and restaurant critic for the Orlando Sentinel. She has edited and authored various cookbooks, including Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans and Good Catch: Recipes and Stories Celebrating the Best of Florida’s Waters.
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