Mojito Better Blues

The ONE thing we do agree with outmoded New York magazine (see June 2007 Tidbits posting below) on is the assertion that it's unlikely the Mojito will soon be replaced as the most requested summer drink. While we've made the standard version for years at Cafe Drake, in the new millennium it seemed necessary to formulate a few variations. Two of our favorites are listed below for your delectation. The ultra-quirky first beverage was sampled recently at Paloma restaurant in Greenpoint, Brooklyn, while the orange-scented mojito has long been a summer staple.

FENI MOJITO

The ingredients here are decidedly atypical to the mojito, but the basic technique of preparation is similar, and the burst of tart lime adds a familiar element. This is our best recreation of a cocktail new to Cafe Drake and first enjoyed mere weeks ago. If you find improvements to this loose recipe, please email us or post via the Comments button for all our visitors.

1 1/4 oz Kazkar Feni cashew apple liqueur /2 apple slices /2 tsp sugar /4 - 6 oz apple juice /1/2 a juicy lime (roll on flat surface to release more liquid)

1. Crush the apple slices with the sugar in the bottom of a highball glass.


2. Stir thoroughly and top with ice.


3. Add the Kazkar Feni cashew apple liqueur, top off with apple juice and stir. Squeeze 1/2 a lime as a floater on top.


4. Garnish with an apple wheel and lime wedge, and serve.

MANDARIN ORANGE MOJITO

Another twist on the standard mojito, the mint leaves provide a friendly flavor strongly reminiscent of the old standby.

1 1/2 oz orange-flavored vodka of your choice, Absolut Mandrin is nice here / juice of 1 lemon / 1 T. bar sugar (or slightly less if a dryer drink is desired /3 oz Sprite / 1 lime wedge /4 mint leaves

1. Add mint and lime wedge into Collins glass, then muddle with vodka.


2. Fill glass with ice. Add half Sprite (or 7-up) and fill the other half with lemon juice and sugar.


3. Shake into a mixing pint glass or metal shaker and pour.