Rebujito, or Why you’re growing mint

17 Jun

Is your mint properly confined or rampaging free through your borders? If the latter, then not only could you take to fresh mint tea infusions or create mint apple and red onion relish or a minty pesto… You could also make yourself a rebujito. I was converted at Morito in Exmouth market. A good slug of fino sherry, san pellegrino lemonade (very lemony, good and bitter), a fist of mashed up mint and more than a few cubes of ice. When the warm weather makes it here this is what you will want to be drinking. Like all cocktails it tastes even better if someone makes it for you. Xxx

20130617-224017.jpg

Advertisements

Please leave a comment. Thank you.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: