Jazz and Cocktails
July 28th, 2012 - 3:00 pm
Poncho Sanchez requires a mojito, natch. This track from Conga Blue one of my favorites, but he may never make a better album than Afro-Caribbean Fantasy. Really, both of them belong in your collection.
While you play the song and maybe pull up Amazon, let’s make a mojito.
You’ll need:
Several mint leaves
One sprig of mint
The juice of one-half lime
2 ounces of your favorite light rum
1 tablespoon sugar
Club soda
Ice
Put the leaves, lime juice, and sugar in the bottom of a highball glass, then muddle it. Fill the glass halfway with ice, add the rum, and stir quickly. Fill the glass the rest of the way with ice, then top off with club soda. Give it one last stir, and garnish with the sprig.
Here’s the one I just made.
Cheers.
…. and you didn’t invite us? Damn. We’re just ‘down the road’ in PHX
I guess if this whole pundit thing doesn’t work out, you could do a Tom Cruise and go open your own bar in some paradise resort island. Sun, sand, surf, babes in bikinis… um, why are you a pundit, again?
Um…
Still isn’t a Pan Galactic Gargle Blaster.
See how nice those store-bought ice cubes look? Thanks for the Poncho video, he looks like the kind of guy you want living on your block!
I don’t remember what the first Poncho Sanchez album it was I bought first. I do remember the liner notes were written by Bill Cosby. And in them, he warned against becoming a Sanchez fan, because then all your money would go towards buying Sanchez albums, concert tickets, t-shirts, hats — whatever he was selling.
And you know what? Coz was right.
Still doing the Obama ad hunt thing? I don’t know if CNBC counts, but I just saw some ad where Obama attacks Romney for outsourcing. I’m in San Diego.
Oh, and drink, please.
I like to use turbinado sugar (e.g., Sugar In The Raw) and mix some dark rum (about 1/3 of the total) with the light rum. YMMV.
“I like to use turbinado sugar (e.g., Sugar In The Raw)….”
Yeah. I can see that. As long as it’s sharp and grainy enough to help shred up the mint leaves during muddling. Something I learned from making mint julips. (It occurs: I’ve been making simple syrup from white sugar. Wonder how it would work for Sugar In the Raw. Might have to try that with a daquiri sometime.)
Stephen, I noticed you like Vodka.. daaah.. lol. I do too.. How about James Bond’s Vodka Martini, shaken not stirred..
I just want you to know I loved PJTV rebuttal about “no man’s an island” comment, on the Trifecta segment, which was in reference to Obama’s moronic statement concerning the American business intrepreuner “who didn’t build that” quote.. which your rhetorical hypothetical coconut story rebuke was classic.
Thanks!
I sincerely hope that this will be a regular feature of the blog. I’ve tried a few new drinks and ended up downloading a new album. That’s a win in my book.
Oh, and I didn’t get a chance to say it before the comments were closed in the first J&C post, so I’ll mention it here: excellent taste in bourbon.
…hold the sugar and club soda, and the result is immeasurably better!
TEN mint leaves. Not nine, not eleven – TEN.
Barbarian.
Possibly the greatest rum drink ever. I made these at a party a few years ago and got a damn good girlfriend out of the deal.