Wednesday, April 6, 2016

Satsuma Mojito

Satsuma Mojito

I walked into Whole Foods a while back, and right across from the door was a gorgeous display of satsumas. Vibrant and orange, they came in all shapes and sizes and just looked and smelled amazing. I knew I had to make a cocktail with them.

During a quick search for existing recipes using satsumas, one caught my eye: Cochon's Satsuma Mojito. Cochon is a great New Orleans restaurant we've been to several times. We have something of a soft spot for it because one of their chefs, Stephen Stryjewski, shares our not-so-common last name. I don't think I've ever ordered cocktails there, but now I'll definitely have to.

This is a truly fabulous recipe. With the satsuma, it's twice as refreshing as a traditional Mojito. You just want to guzzle it. Muddling the satsuma with the peel on releases all of its flavorful oils and even a tiny hint of bitterness. It's bright and refreshing and utterly delicious.

History: This cocktail was created by the Donald Link, the culinary mastermind behind Cochon and lots of other great New Orleans restaurants.

Satsuma Mojito

Satsuma Mojito

2 oz. white rum
1/2 oz. rich simple syrup*
1 satsuma, quartered
1/2 lime, quartered
2 sprigs mint, or about 10 leaves
Club soda (~2 ounces)

Muddle all ingredients except club soda in the bottom of a shaker, bruising the mint and extracting the juices from the satsuma and lime. Double-strain into a small Collins glass filled with crushed ice. Top with club soda and garnish with a sprig of mint.

*To make rich simple syrup, use a 2:1 ratio of sugar to water instead of the usual 1:1.

Recipe adapted from Chowhound.

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