Hello, my fellow frosh and frosh-enthusiasts! As many of you are probably acutely aware, spring break is imminent. If you are anything like Ellie and me, you have been joyously crossing off the days on your planners, dreaming of home-cooked meals, sunshine, and, most importantly, the glorious feeling of having no pressing midterms, research papers, or group projects to complete.
In an effort to whet your appetites in preparation for this lovely break, Ellie and I decided this week to turn off the stove and, instead, crank up the blender and offer to you, our thirsty readers, three recipes, complete with our own specialized tips, for the most delicious spring break mixed drinks ever to grace your pallets. For those of you under the drinking age in the U.S., we promise that these drinks are almost as good “virgin.”
The mojito, which can be loosely translated as the “little soul,” has been a Cuban classic since the 1930s. Although the jury is still out as to whether this concoction is truly rooted in Cuba, or is merely a reinterpretation of the mint julep (brought over by rich Americans basking in the Prohibition-era Cuban sun), this drink still carries with it a flavor and vitality all its own.
To make the mojito, begin by placing 10 fresh mint leaves and two slices of lime at the bottom of a glass. Using a grindstone, crush the mint and lime until the oils and juices are released. Add the remaining two lime wedges and two tablespoons of sugar. Again, crush the ingredients to achieve the best combination of flavors. DO NOT STRAIN THE MIXTURE. Speaking from experience (making virgin mojitos, of course), if you drain the mixture, you essentially flush away the essences of your ingredients. Do not waste the Mojito like this, for it can never live up to its spiritual name if its very essence is floating down the drain. Alas, I digress. Finish the Mojito by filling up the cup almost to the top with ice. Pour approximately 1.5 fluid ounces of rum (which could be Bacardi Superior, but other brands such as Sailor Jerry’s or even Captain Morgan work fine) into the glass and finish with a half-cup of club soda. Stir thoroughly, put your feet back, throw on some music that warms your soul, picture that bright Cuban sun, and enjoy.
Taking a turn for the erotic, our next spring break cocktail is a universal favorite: the Sex on the Beach. This delicious drink is made by combining 1.5 ounces of vodka and 0.5 ounces of peach schnapps in a glass over ice. Fill the remaining space with equal amounts of cranberry juice and orange juice (approximately 2 ounces each), and stir thoroughly. At last, find your special someone, listen to the waves, bask in the sun, and enjoy some Sex on the Beach.
The last drink is a spring break classic. Since not all of us are fortunate enough to enjoy the quintessential college spring break destinations like Cancún or Tijuana, here is a little splash of Mexico you can create in your own kitchen. All you need are some limes, salt, margarita mix, and tequila. Most of the time, the back of the margarita mix will tell you how much tequila to add; however, I find that shifting the measurements a bit actually makes a better drink. For every cup of margarita mix, add 2 shots of tequila. If you like your margarita strong, use Jose Cuervo Tequila, or something a little darker (golden). If you prefer a smoother taste, go for something like Patron (silver). Once you have made your desired amount, put it into a shaker or blender and shake up well to ensure that the tequila has been mixed in entirely. Lastly, rub salt on top of your glass and throw a wedge of lime into the drink. This classic citrus beverage is sure to have you “disfrutando” even the most banal spring break. ¡Olé!
Be sure to try and make some of these, whether you are stuck at school, back home, or in an exotic spring break destination. But please, be smart and drink responsibly.
Peace and Love,
The Freshmen Foodies
Leave a Reply