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Our culinary team team loves to muddle. We especially enjoy making and sipping a classic mohito on a warm evening. Guy, from Guy’s Big Bite, demonstrated an interesting wine and lime twist that we adapted to the fruit we had on hand. Delicious and addictive .
Sonoma Wine Mohito
In a tall glass, add several lime wedges, 4-6
Add several mint leaves to taste, 6-12. We like extra mint.
Add grapes, 6-12, of one variety or all 3 colors of red, purple and green. (We only used green grapes, which kept the finished Mohito a pretty pale green shade).
Muddle well to extract all juices.
Add ice and
2 oz of simple syrup
2 oz of Sonoma County white wine, any variety.
2 oz of silver rum.
Stir all ingredients.
Top with club soda, perhaps 1-2 oz to taste, for that final fizzle and sizzle.
Add a mint leaf, lime wedge or grapes to garnish.
Tip: When we have extra grapes we pop them in the freezer, then use them as a cool drink garnish. You can freeze them naked, or dusted with cane sugar.
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Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
