Category Archives: Rum

This is the thanks I get?!

It occurred to me that I’ve been so busy thinking or ranting about other things, that I haven’t quite gotten around to mentioning that Tina has actually been out of the country for about two weeks. Seeing as I tend to bitch and whine once about three days have passed without my interacting with Tina, I’m not quite sure how I missed this opportunity. So, yes, long story short: Tina and boyfriend Jeppe went on a somewhat spontaneous and rushed skiing trip, leaving about 24 hours notice as they did and allowing just enough time for Tina to tell me that she would love for me to look after her apartment, mailbox and flowers while she was gone.

Being the kind, dutiful and loving friend that I am, I naturally took the time to make the trip down to her place about three times a week to water her plants and flowers, empty her mailbox and have staring contests with her schizophrenic neighbor.. It all went rather well and I’m pretty sure I managed not to kill anything, including her two beautiful orchids! Plants that I, by the way, know nothing about other than that vanilla pods come from orchids and are tasty in their dried form. The proper care of the orchids, I pretty much had to guesstimate and since they didn’t die, I’m reasonably sure I can say I excelled at that.

But I digress.. To sum up, I took care of things, and Tina, being the grateful little girl that she is, wanted to thank me for my efforts, by having me over for dinner on the day of her return.. Sweet, loving thought, really.. The only problem being that when Tina has me over for dinner, that usually entails me preparing the menu, bringing the food, preparing everything and cooking the dinner as well.. And this time was no exception. So, in actuality, my thanks for taking my time to look after her home was the opportunity to cook Sunday dinner for Tina and her boyfriend.. Tina even reimbursed me half of my expenses as a thank you for my efforts.

Alright, alright, I can see where this is going. I’m gonna have an upset little blonde on the phone in about five minutes, arguing that I paint a horrible picture of her – which is kinda true, but to be expected from someone like me. The fact is that, in case you hadn’t figured it out, I love cooking for friends, I told Tina I’d supply the beef and wine if she took care of the rest, and well, that’s pretty much it.. So I was pretty much a happy camper when I showed up at Tina’s at around 6 PM Sunday to start cooking the various ingredients I’d been wise enough to stock at her place over the course of the week.

The menu that had been half agreed upon, half forced upon the young couple was a garlic bread appetizer (by request) followed by beef tenderloin, fingerling potatoes, bacon wrapped green beans and a cheat version of Sauce Bordelaise. To go with that, I’d brought a magnum bottle of Casillero del Diablo 2008 Cabernet Sauvignon which was a lot better than I’d expected from a supermarket wine. It was so good, in fact, that we (along with the sauce) may have consumed most of the bottle in the kitchen during dinner preparations rather than at the table during dinner.. But I never was a fan of cooking without a glass of wine in my hand or nearby.

Speaking of preparations, they went well, I whipped up some garlic/parsley compound butter, Tina did her thing spreading it in a nice, even, THICK layer on pieces of fresh baguette, Jeppe washed and cleaned the potatoes, and I pretended to know what I was doing browning and slow roasting the tenderloin roast and reducing all sorts of stuff for the sauce.. It all went reasonably well and smoothly thanks, in part, to the wine and the good company. The only stress factor other than the frequent cries of “Hey, where’d my wine glass go?” was the fact that Tina’s probe thermometer had somehow gotten lost or misplace during the move.. And, well, I think we can all agree that preparing a delicate roast without any knowledge of it’s core temperature can be a bit complicated.. But who am I to refuse a challenge?

So, how’d it go? Well, aside from getting rather tipsy on Cabernet Sauvignon before dinner, it all went reasonably well. I wasn’t impressed with the garlic bread. Out of laziness, I’d used pressed garlic rather than chopped, and I’d used more than usual in an attempt to heed the popular demand. The result was that the garlic flavor was a little (read: a lot) too overpowering. I love garlic as much as the next guy, but I’m reasonably sure the intensity of the flavor isn’t supposed to burn your tongue and scorch your taste buds. Jeppe, however, loved it, so that was good. Main course went a hell of a lot better. The tenderloin was a little too medium done for my liking, but then I prefer my tenderloin rare and considering that I was guessing my way through things, I’d say it all went pretty well. The beans, too, were a hit, as were the potatoes and sauce and everybody ate probably ate way too much, but what are you gonna do?

After we’d gotten everything off the table and Jeppe and I had poked copious amounts of fun of Tina whose only crime was to try and clean up the kitchen after the mess I’d produced, we sat down and had a talk and a Mojito which I’m starting to think should become my signature drink as it was once again loved by all, including Jeppe who at this point was nodding away happily in his chair – ahh, the young kids of today. After some convincing, Tina and I finally convinced him to go to bed and then spent about half an hour catching up and talking about everything and nothing before mutually deciding that Tina had a long day ahead of her the next day and also needed to get some sleep. At which point, I gathered up my stuff, packed my bags, put on my many layers of insulating winter clothing and headed on out into the cold.

Having been up at 6 AM that morning and not really having had a hell of a lot of sleep the night before, the plan was to simply go home and go straight to bed. But of course, there was football to be watched and in the end I didn’t really want to miss the Vikings – Saints NFC conference final, so I tuned in for what was to become one of the most intense and crazy games I’ve watched in ages.. A game that was really neck to neck and of course went into overtime but eventually ended in a Saints victory at fucking close to 5 AM Danish time.. At which point I had been awake for 23 hours and was pretty much seeing double during the last field goal attempt.. Good game, though, was well worth staying up.. And the Saints are going to the Super Bowl! Good end! Good day! Good times!

Oh, did I stop to mention that Sunday night dinner was my fourth time eating tenderloin this past week? It’s a hard-knock life being a foodie!

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Bah.. Thesis, schmesis!

It has been brought to my attention that working on one’s thesis does not necessarily have to be all bad. It’s all just a matter of creating the right settings for the experience. See, we’re still facing some unusually high temperatures here in Denmark, so work is probably the last thing on peoples’ list of things they’d love to do at this moment.. Which probably goes to explain a rather whiny status update of mine on Facebook which read something along the lines of me being much more in the mood for mojitos in the sun than thesis and work.

Well, as could probably be expected, it took Tina all of ten minutes to pick up on it and make a comment that she thought that mojitos in the sun and thesis writing would compliment each other nicely.. And, well, one thing begat the other and suddenly the comment threat warped into us setting up a “date” for the next day – that next day being Friday – involving thesis writing in the sun, sunbathing and, of course, mojitos! As if it were the most reasonable combination ever.. Honestly, I thought it sounded like the best idea ever and didn’t really think much of it until later when I came to remember that my dad frequently reads my status updates as his own little way of keeping in touch. I then realized that me planning a serious working effort involving cute blondes, sun, rock n roll and alcoholic beverages would probably render him either very upset, very confused.. Or just plain proud! I’ve really no idea, but I guess we’ll have to wait and see.

Whatever people may or may not have thought, Friday arrived soon enough and I (having worked the night before) got up at an (for me) unreasonably early hour to pack up my laptop, myself, a bottle of rum, mint sprigs, limes, cane sugar and other necessities to head down to Tina’s for a serious bit of work. I arrived there at around 11-ish and as part of my new lifestyle of not doing more bodily harm to myself than necessary started out by applying a generous amount of sun screen, I then suggested we headed out into the sun.. Which Tina plain refused.. Not until I’d had my morning coffee! I, being pretty uncomfortably hot already, tried to refuse but she’d have none of it an was already in the process of making me up a cup.. She’s right, of course, I get tired, semi-grumpy and more importantly develop strange headaches if I don’t get my morning coffee. Tina knows this and as such she insists and makes me coffee.. Talk about knowing each other too well?

Either way, after a not so enjoyable cup of coffee which however served its purpose, we grabbed our stuff, a few blankets and headed downstairs and outside onto the community lawn to set up camp, boot up our laptops and get cracking.. I set the mood with a summer playlist I had lying around on my iTunes and we had a pretty entertaining time of chilling and doing some work, only interrupted by our constant shifting around caused by the baking sun and our constant chase for at least a bit of shade. We were soon joined on the lawn by some bloke who was apparently out to chill and looked at times more than a little confused by the rowdy youngsters who had now taken to listening to Slipknot and Rammstein while chilling happily and working away. A strange combo, admittedly, but hey, that’s how we roll!

His wonder probably only grew by around 12:30 PM when I loudly proclaimed “Fuck it, I need a drink” and went up into Tina’s apartment to pick up some glasses, some ice, and a makeshift cocktail shaker that I fabricated from a half gallon plastic pitcher (having actually forgotten my own shaker at home). With these things in hand, I returned to our base camp (which may or may not have shifted location in the time I was gone), started muddling lime with the bottom of a soda bottle, added the sugar, mint, and ice, shook best as I could without destroying myself or the drink.. Then added soda and served us up a couple of beautiful mojitos.. Which turned out to be just what we needed on this Friday afternoon at 12:40 PM! I mean, honestly, when do you NOT need a mojito?

With these drinks in hand, we managed to keep our spirits high and the creative workflow going  for another few hours before hunger set in instead of thirst. As it turned out, Tina had the perfect solution for this problem – and even more spoiling in store for us – as she went and reheated some of last night’s dinner which had consisted of salmon, pasta, ricotta cheese, rucola and other good stuff all mixed up and served in the sun.. Yum! You’d think this would be a pretty damn good working day already, and you wouldn’t be wrong in assuming so, but it actually got better as we managed to squeeze in a bit of sunbathing before both of us eventually had to head off to take care of our day jobs (or night jobs so to speak).. Well, fast forward a few hours and this is when the story warps into a tale of how spoiled of a bastard I really am..

See, at around 11:20 PM, I’m stuck at GLS, doing god-awful, boring sorting of various papers just for the sake of having something to do on a really, really slow night when a text ticks in from Tina saying “You’re not off for a while, are you?” I reply that “No, I’m not really supposed to be, but I was thinking of seeing if I could get out early since there’s nothing to do.” – “Well,” the kind girl informs me, “I’m heading home from the theater, how about you find out?” .. It was all really simple from there, I asked her for two seconds, finished up what I was doing, dashed upstairs to where Torben was sitting and asked if there was any chance he could manage the rest of the night alone as sweet Tina had just offered me a lift home. His reply was something along the lines of “Fucking go.. Go for it!” which I told Tina, and exactly seven minutes later, I jumped into the passenger seat of Tina’s little car and together we set off towards downtown.

“Here’s a crazy thought,” Tina said, as we were sitting there in the car homeward bound, and by then I already knew what was coming: “How’s about we drive by a gas station or whatever and get us a goodnight beer?” – “Awesome,” I merely replied, “I think you owe me one anyways!” “Yup,” the blonde merely quoth and pulled the car off the road and into a gas station, disappeared for about five minutes and returned with proof of just how good a girl she really is.. She’d gotten of course not only a single beer, but a six-pack, that was somehow to be expected with the two of us. But not only that, she’d gotten Carlsberg because she knows I prefer that over the Tuborg she usually drinks. I’d have gone with Tuborg because I know she usually plain refuses to get Carlsberg if faced with options, but apparently she wanted to please me. and make me happy, so who the hell am I to complain?

With beer in hand, we continued on, chatting happily of things to come. “Oh, I need something to eat, too,” Tina remarked, “but what.. I’ve got pasta.. Tomatoes, sun dried tomatoes, rucola, etc, etc, etc.. Can’t you just get free access and use your imagination?” – “Well, I was gonna say,” I replied.. “Give me five minutes with your fridge and I’ll see what I can do. It’s the least I can do in return for bailing me out and giving me beer.. Well, that and share the jägermeister I’ve stocked in there with you!” – a statement that merely made Tina go “Ohh!” and beam with more happiness than I’ve seen out of her for ages.. The adorably retarded girl sure loves her food and her jäger!

We arrived at Tina’s not five minutes later where Tina quickly popped open a beer for each of us, popped the rest in the fridge and set about doing the dishes while she let me search the fridge and pantry for suitable ingredients for some midnight pasta (which is bordering on becoming a tradition for the two of us). I settled for some whole grain pasta and a sauce of sun dried tomatoes, fresh tomatoes, garlic, fresh chilies, thyme, balsamic vinegar and sugar.. And a bit of vodka and cream thrown in for good measure.. And fresh basil.. And, of course, loads of freshly grated Parmesan cheese.. Which must have turned out quite successful because while it’s not uncommon for me to hear Tina go “Yum!” and smile, it is in fact rather unusual for her to do it after EVERY bite! So I guess I did well, there was even some talk of understanding of Klaus once having licked the pot after eating one of my dishes.. Anyways.. Glad you liked it, babe 🙂

Having gotten our full of pasta with creamy tomato goodness, we sat around for a few hours just talking, drinking beer and being merry.. And had our jäger shots of course! After some bickering and arguing about who would get the miniature bottles from the fridge.. We eventually decided to settle over a game of rock, paper and scissors which eventually made me go fuck it, forfeit and get the damn bottles after Tina started playing random, unknown wild cards such as “fire”.. But who cares. There were no real losers in a game of “whoever loses, gets jäger shots for the table!”.. Eventually, at around 2:30 AM (which is ironically shortly after when I’d originally have been home, had Tina not come to my rescue), I decided I was getting old and tired and needed to get home.. Which I then did, arriving home a little later than I usually would after a Friday work night, but a lot more full and a little more happy faced than usual  after three beers and a shot..

So, who says working Fridays have to be that bad.. Honestly.. I could come to enjoy them if they were all as awesome as this!

Do’s and Don’ts of Mojito making, part two

What’s the definition of when you know somebody TOO well? I’m not too sure, but after last night I’ve some idea. I’d say that Tina and I know eachother too well when she can text me saying, I’ve just rounded this and that corner on my way to your place and I go, oh, judging by the length of her legs, that means I should start making Mojitos now.. And then have a couple ready by the split second she enters the room.

Yes, freaky, I know, but sure made her happy. Tina sure loves her mojitos.. And mine apparently. Actually, she, quite surprisingly, fessed up last night that even having traveled the world and tried Mojitos from anywhere from Øster Lindet through Paris to Bangkok, mine were still her favorite!

Which, honestly, pisses me off! Not because I don’t think it’s an insanely sweet and honest compliment to come up with.. More because of the fact that, fuck.. If I can do it, anybody can! Especially a well-paid bartender in some upscale bar on the other side of the globe! A Mojito is not a difficult drink to produce and you certainly do not need to be a top-notch mixologist to mix one up. Yet, some of the most frequent search terms on my blog are “premade mojito” and “mojito mix”.. Friends.. Please.. Stop!

Okay, apparently my first post did not have much success in conveying the message, sp lets recap, then.. Shall we? But first things first, credit where credit is due: I owe Jeffery Morgenthaler some credit for his initial inspiration, and I also owe Scotte a lot of credit on his tireless work of comparing rums and finding the best for the job, his dedication has inspired countless experiments of my own.

With that out of the way, lets have a look at the DONT’s of Mojito-making.. These should be pretty simple rules, but I do suspect it’s where a lot of people go wrong:

  • Do not use bottled lime juice for a Mojito, this is a carnal sin in Mojito-making and drink culture in general! Use fresh limes and squeeze them as needed! Nothing rivals the taste of freshly squeezed lime juice.
  • Do not over-muddle the mint. It will turn into mush and destroy the flavor profile.. As over-bruising or chopping of any fresh herb will do.
  • DO NOT use Bacardi White rum in a Mojito!! I can not stress this enough. This is, sadly, a common mistake that will more than likely get you shot in certain parts of the world.
  • Do not use crushed ice in a Mojito, it waters everything down and well, we don’t want that.
  • Do not expect to be able to fix a Mojito in anything less than a couple of minutes, another common mistake of some chain restaurant bartenders.

Additional notes on rums for Mojito-making: Did I mention not to use Bacardi? Good! I know fully well that Bacardi is a CHEAP alternative, but that doesn’t mean it’s a GOOD alternative. A good third of a proper Mojito (not counting ice) is rum, so make it a good rum. I suspect a good reason why many Mojitos taste like crap is because a bad rum was used and as such more sugar, more juice or ungodly amounts of mint is used to disguise the taste. You do not want to disguise the taste of the rum in a Mojito, so get the good stuff. Preferably the good Cuban stuff such as (at the very least) a Havana Club Anejoo Bianco. If you live in a part of the world where politics rule more than common sense and you are unable to get Havana Club, Scotte suggests that Ron Matusalem Platino works well as a substitute. My personal favorite is Havana Club Añejo 3 Años so that’s what you’d get in a Mojito at my house.. Basically that’s pretty much my go-to mixer for recipes that call for white rum. I’ve tried premium aged rums as well, adding ice and sugar to premiums turned out to be a bit of an insult to all things rum.

Okay, with that out of the way (Who said “geek?”).. Here’s 11 simple steps to producing a Mojito cocktail:

  • Grab a glass and chill it either by adding ice to it while mixing or sticking it in the freezer(*).
  • Grab your shaker.
  • Squeeze half a lime into the shaker and throw the spent hull in as well.
  • Muddle gently, as you do, add a good pinch of (cane) sugar or a splash of simple syrup(**)
  • Add a large sprig of spearmint and keep muddling gently, bruising the leaves, not turning them into mush.
  • Add 2 oz of good, white rum.
  • Add ice cubes.
  • Shake vigorously.
  • Top with 3 oz of sparkling water.
  • Evacuate serving glass from freezer, or dump ice from said glass, strain Mojito into said glass.
  • Sip slowly!

* – As regards glassware, I’m sure there’s some sort of convention to this.. Me, I like my Mojito without extra ice, so I use a chilled Martini glass. If you wanna serve it over ice cubes, you’d wanna use a high ball or old-fashioned glass, I guess.

** – Sweeteners in Mojitos is something that’s been discussed for ages and probably will continue to be discussed for ages to come. Simple syrup, white sugar, cane sugar, sweet-n-lo (just kidding there)? Some argue that sugar granuals are needed to draw essential oils from the zest of the lime during muddling, others argue that simple syrup is needed because sugar will not dissolve properly.. I’ve tried both approaches and, in the words os late Clark Gable: “Frankly, my dear, I don’t give a damn!” .. Just do yourself a favor and use cane sugar or similar over the processed white stuff if you chose not to use syrup.. And if you use syrup, use a little less than you would ordinary sugar..

And that’s it, really, you can disregard the nerdy rants on sugars and rums as long as you promise me not to use Bacardi.. Apparently this way, too, you can produce a better Mojito than the bartenders of Bangkok 😉

*cough*

Oh bugger.. Well, ’tis the season for colds, flues and what have you.. And apparently this time I wasn’t about to dodge.. Today has so far been an interesting mix of coughing, harking and sneezing, nose blowing, stomach cramps, dizziness and soreness.. And exam projects of course.. So Christian has had the pleasure of spending the day with a very miserable Johan who at least managed to cook up dinner and get a few pages done, aside from all the coughing and whining.. I really am such a miserable bastard when I’m not feeling well. Goes with being male I’ve heard, so at least I can take comfort in the fact that I can’t help it much.

I hope this also explains why I haven’t posted much in the last few days what with being either busy, hung over or sick.. I did have an awesome weekend, though, which surely warrants some re-telling so I really do hope, I’ll be back on my feet soon. As for right now this is about as far as I can go in one sitting.. Impressive, huh?

Rum running!

Last night’s rum tasting adventure reminded me, that a lot of crazy events as of late has actually gone unnoticed. First things first, me and Zascha’s road trip gone binge last Thursday:

As always when our stock is starting to run low, Zascha and I start planning one of our infamous trips to Germany. It’s funny how much of a ritual this is starting to become – right down to the ritualistic stop at the gas station to refuel, check the oil and the equally ritualistic scolding of Johan for not having brought a passport. Asides from this, there are certain ethics for behavior, choice of music, driving style and what have you.. Explaining these things to someone who has never experienced Zascha and I on our own would probably prove fruitless, so I won’t waste space going over it.

Suffice to say is that we had a nice low flight.. Err.. Speedy ride down there and arrived in good style to find the first store absolutely packed with people. Not deterred, we moved on, secured a few shopping carts and began an organized attack. Having both a birthday party and a few friends to shop for, we started out by piling 15 cases of beer, a bottle of absinth, six bottles of wine and a case of Red Bull into our carts, then set off to do our own shopping. The end results were somewhat staggering, making for a grand total of some DKK 2,500 between the two of us and two friends.. But that included some pretty good stuff.

I naturally got me a few cases of beers, they always come in handy. Zascha got some every-day wine, a bottle of Kahlua and a bottle of Bailey’s Irish Cream.. And me, I went crazy? First off, I just had to get a bottle of Cointreau because I absolutely adore orange liqueurs, and I had also heard that they had pretty good prices on rum in Germany, so I just had to go a little crazy.

Firstly, I wanted something to make a good Mojito – I’ve heard from various sources that the Havana Club 3 Years is the more authentic choice, so I opted for a liter for DKK 120, a pretty good bargain and the resulting Mojitos were epic! At least I thought so.

Secondly, Christian and I have been fascinated by the El Dorado 12 years for some time now. Naturally, we were intrigued to try the 15 years version, having heard that it was if possible even better than its younger brother. So into the basket it went – and boy were we not disappointed when we finally got to try it: A hint of smoke(?) as compared to the 12 years old and a little more burn, but considerably more character and complexity in the smell as well as in the taste.

Last but not least, I stumbled upon the ridiculously low priced Ron Matusalem Gran Reserva, a 15 year old rum made using the solera process priced at just around DKK 200.. I just had to get me some of that! As it turns out, that was as a wise decision. As it was much appreciated even of overshadowed a bit by the awesomeness of the El Dorado.

Ah, but I’m sidetracking! Just wanted to mention my new babies! 😉 Either way, with glowing Visas, a full car and full stomachs (Mmm.. Junk food lunches!) we made our merry way back towards the Danish border, singing merrily as we went and poking fun of various heavily packed Swedish station wagons we passed on the way.

We arrived back some 42 minutes after having passed the border and having only nearly died once. After a bit of unloading things out of Zascha’s car and into Tina’s, we went to Zascha’s place to relax for a bit, cook up some dinner, share a good bottle of Roodeberg Red Wine that I had purchased for the occasion. During our after dinner talk, the Roodeberg was somehow supplemented by another bottle of Red Wine out of Zascha’s stash and while we were at it, we also decided to make a couple of B-52’s, a drink consisting of layered parts of Cointreau, Bailey’s and Kahlua, which Zascha has been unable to stop talking about since returning back from her trip to France. As it turns out, carefully layering ingredients into a small shots glass after about a bottle of wine is a little more difficult than it seems so the first result wasn’t too pretty.

Not to worry, at least it gave us a chance to try again, with a bit more success the second time around. We were by now getting rather happy faced and talking open-heartedly about various things (as we have a habit of doing), another bottle of wine was opened (as if we hadn’t already had enough) and the talk went on for a few more hours until the room started spinning uncontrollably for half of the parties involved and I thought it better to return to my own place and let Zascha get some sleep. On the way out, I talked her out of doing her dishes that night and eventually walked my way home where I had a not very needed Mojito to sleep on.. Coz, you know.. Nothing like waking up with a hangover on the day of your birthday party.

It’s not so bad at all..

I think the trick to getting older is to realize that you’re not really growing a year older on your birthday, you’re merely growing a single day older.. Neglecting of course to acknowledge the fact that you’re growing a year older over the course of the one year span between your birthdays..

Uh, anyways, I had a good old time on my birthday this year. My dad and paternal grandma forgot about me again this year.. Nothing new, it still hurts, kinda. But I think this year I’ve grown to appreciate the people around me who do remember and want to join me in celebrating my growing increasingly older.. On a positive note, this year I received a bunch of greetings from people I’d never even expected to hear from. Stuff like that really warms my heart!

So, how’d I spend my day? Well, I got up at crap (8) AM in the morning after a cozy evening with Tina who was there to offer a beer and a hug at the stroke of midnight. I then went to my mom’s for a nice three course lunch with her, my maternal grandmother and my uncle.. After spending about four hours there, I went home to prepare for the evening.. I’ve never ever been a big fan of birthdays and knew that I only felt like having a few select friends around; namely Christian, Emelie, Tina and Zascha (Morten sadly couldn’t make it) .. They probably know me better than anybody and would be able to deal with any weirdness on my behalf.

I’m happy to report that for the first time ever, I only managed to conjure up about 2 minutes of bad feelings on my birthday and as such we had an awesome evening. I’d promised to cook them up a bunch of Mexican food which sadly didn’t turn out as good as the first time I treated them to it.. But ah well, who cares? I’d like to think it was still pretty good. I’d been kinda stressed out during the preparations anyways.. It’ll be better next time, guys, I swear.. I hope.. I pray..Umm..

Anyways, the guys had done up a really personal and touching card for me and furthermore splashed out and blown the budget on an expensive bottle of limited edition Cognac. The whole thing was both thoughtful and touching and I had a hard time keeping a pretty straight face throughout the entire ordeal.. These guys and gals really do spoil me!

After having had dinner, we just kinda sat around and talked for a while. Christian and I spend the evening sampling a bunch of new rums (more on that later), including the Ron Zacapa 23-years which even the girls liked. As so often before, Christian and I were left on our own to take care of the stash of beers, a half bottle of wine and what have you. We had a good old time joking about, discussing back and forth, talking about recent developments and such.. But as it happens, the clock has just struck 2 AM and as I’m now and old man and really have only slept something like a total of six hours this weekend, I think I’ll now bid you goodnight!

More weekend updates to follow!

The Do’s and Dont’s of Mojito making

More great stuff discovered via WWFF who in return copied this list from Tastespotting:

Do use crushed ice in your mojitos. Crushed ice will melt faster, which is a good thing in a drink with such strong flavors. The extra surface area of crushed ice also means a colder drink.

Do not use a pre-made mojito mix out of a bottle. This is one drink you want to do right.

Do use this recipe to make yourself a mojito at home.

Do not over-muddle the mint, or muddle the lime with the ice cubes. These are strictly amateur moves.

Do try Bacardi rum in your mojitos. For many of us, it is the closest thing we can get to real Cuban rum. (Johan’s note: If you like me are not from the US, real Cuban rum is readily available, if you ARE from the US, Ron Matusalem is probably the closest you’ll get to real Cuban Rum)

Do not use dark or gold rum in your mojitos. They can muddy the flavor tremendously.

Do use bottled mineral water in place of seltzer water. Remember, garbage in, garbage out.

Do not order a mojito when there is a line at the bar. Your bartender is probably not going to put a lot of love into it. In fact, you might get just the opposite.

Do order a mojito when the bar is slow. Your bartender will appreciate having an intricate cocktail to make. And if he/she doesn’t? Fuck ‘em.

Do not have ten mojitos tonight. At around 150 calories each, that’s like 1500 calories, there, fatty.

Do order a mojito from a reputable bartender at a reputable bar.

Do not order a mojito at a dance club, sports bar, drink stand, airport bar, OTB saloon, chain restaurant or fraternity house. You’re just going to end up being disappointed.

Do order a mojito on a warm summer evening.

Do not order a mojito when the weather is below 70°F. This is almost as bad as ordering a Bloody Mary after the sun has gone down.

Do slowly sip a mojito and enjoy the way the flavors meld over time.

Do not slurp down a mojito in less time than it took your bartender to make it. You’re probably already on the back burner for ordering it in the first place, and it’s going to be a while before you’re allowed another.