I just got back from a week in Puerto Rico with my husband and two of my boys. It was incredibly relaxing. There’s something about the ocean that pulls the tension right out of me. It was warm and breezy – perfect weather for sitting in a beach chair and reading and sipping the occasional rum drink. At the poolside tiki bar I discovered my new favorite caribbean cocktail: a frozen mojito. I went up to order a regular mojito and a woman seated at the bar told me I had to try it frozen. So I did. It was perfect – frothy, mint-flecked, light, limey, and refreshing.
There is so much to see in Puerto Rico, besides the beautiful coastline. We spent a day touring old San Juan. Another morning we hiked in the El Yunque rainforest to a beautiful waterfall. El Yunque is the only rainforest in the USA.
Our last excursion was night-kayaking to a bioluminescent bay. We paddled for 20 minutes in total darkness, through a channel flanked by Mangrove trees. Our destination was Laguna Grande, one of only 5 bodies of water in the world containing microorganisms called dinoflaggelates. When you jiggle the water and disturb them, they glow. It was an interesting night but I was afraid to bring my camera along so you’ll have to use your imagination.
We had many enjoyable dinners out. Our most memorable meal was at a tiny shack across from the beach in Luquillo, called Pasta Y Pueblo. There were only 5 tables. It was charming and the service was excellent. All of us ordered fresh fish. I had salmon that was seasoned and cooked to perfection. It sat on top of a bed of ziti with creamy alfredo sauce, and there were lots of interesting drizzles and sprinkles of flavor around the plate. Pasta and fish is not an obvious pairing, but it was great!
- 4 tablespoons (1/4 cup) of simple syrup or agave nectar (to make simple syrup, heat equal parts sugar and water until sugar melts. Cool.)
- 6 tablespoons fresh lime juice (4-5 juicy limes)
- 12-14 mint leaves plus extra leaves or sprigs for garnish
- 4 ounces chilled white rum (1/2 cup)
- 2 cups of ice
- Optional garnish Lime slices (squeeze into your drink if you like it extra limey)
- Combine simple syrup or agave nectar with lime juice and mint in a blender. Pulse several times to combine. Add ice and rum and pulse until ice is finely crushed and mint is chopped into tiny flecks, giving the drink a light green hue. Pour into 2 glasses and garnish with mint sprigs and slices of lime. Enjoy!
- Note: to make them extra frosty, prepare them an hour or two ahead and store them in the freezer in airtight containers. Stir well and scoop into glasses and enjoy!