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Mojito Mixology Monday!

Tomorrow night Evan Powell will be participating in the Bacardi Mojito Challenge at the Aquarium and personally, I think that you should be there. $30 gets you unlimited Mojitos by 15 of Charleston’s most creative bartenders, and also unlimited food! It’s a great deal, and the ticket money goes to the Special Olympics, so it’s also for a great cause. Win, Win, people…!!!

_{Evan Powell hard at work on his Mori Mojito}

Fish Restaurant’s own Evan Powell will be mixing up the Mori Mojito (clever, I know). A play on the Asian influences of Chef Nico Romo’s cuisine, Powell’s mojito is mixed with a housemade lemongrass simple syrup that is to die for. TO DIE FOR! Wanna make one at home? The recipe is below. Thank me later.

I don’t condone drinking during the day, but I also don’t condone inauthentic writing, so I felt that it was my job to have a little taste test. I didn’t want to do it, people, but it’s my duty. Let me tell you, this Mojito rocks! If you don’t get out to the Challenge tomorrow, stop by Fish and see Evan during Remixology on Thursday nights and ask him to make this for you. It’s a must-try cocktail!

Mori Mojito

1 ½ oz. Bacardi Light

1 oz. Lemongrass simple syrup (instructions below)

2 Slices local Cucumber

2 Wedges Lime

8-10 Mint Leaves

Soda-to taste

Muddle the mint, cucumber and lime, and then add ice and remaining ingredients. Top with soda to taste, shake and serve.

    

_{Mori Mojito (before)                                             Mori Mojito (after)}                                                                

 

Lemongrass Simple Syrup

To make one cup Simple Syrup, boil 1 cup of water with 2 pieces of chopped lemongrass. Steep for 10-15 minutes. Bring heat back up and add sugar. Stir until sugar dissolves and then strain. LSS keeps for approx. 3 weeks when refrigerated, so make a big batch!

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