The changing of seasonal cocktail menus in spring is a thing of beauty. It’s a beacon of hope, really, promising that the Great Thaw is on. Darker, moodier drinks go out of rotation, and out comes the sun in liquid form. It’s a necessary breath of fresh air, even if frost is still nipping – and good, sweet heaven, do we deserve that this year. At Waterman Grille, something fittingly, supremely optimistic has appeared in mojito form. Strawberry-lemon mojito form, to be exact, which sips like spring to the nth power. (Snow was still thick on the ground during recipe development, but clearly the bar team’s collective mind was somewhere balmy.) Al fresco consumption is strongly suggested, weather permitting.
Strawberry-Lemon Mojito
Serves 1
Bartender Jarred LaPlante uses Bacardi rum to make his version at the restaurant. It’s a classic, reliable rum, but feel free to tinker with other brands, too. Try something molasses-based for a smoother drink, or sugarcane-based to go drier.
• 2 oz Bacardi rum
• 4 sprigs fresh mint
• 2 strawberries, sliced
• 1 lemon wheel
• ½ oz fresh lemon juice
• ½ oz agave nectar
Muddle fresh mint, strawberries, lemon wheel, lemon juice and agave nectar. Add Bacardi, shake and serve over ice.
Waterman Grille
4 Richmond Square
521-9229
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