Let’s Talk about Mixology

by Amer A. Vargas

PART 68: GRILLED PINEAPPLE MOJITO

This month we will discover a Mojito variation that is both eye-catching and amazingly flavorful.

Created by Johnny Swet, bartender and co-owner of Jimmy at the James in the Soho neighborhood of New York, this cocktail adds the kick and aromas of grilled pineapple to a quality mojito, and brings about an extended cocktail experience for any mojito lover, as presented in liquors.com.

In Johnny’s own words, “Not only does grilled pineapple add a great visual element to a drink, but it also adds a more complex sweetness and acidic component. Because of the caramelization that occurs as a result of grilling, the pineapple pairs well with barrel-aged rums.”

Prepare the pineapple chunks ahead of time, before starting on the concoction itself: remove the skin and top from a ripe pineapple and cut it into slices 1/3 inch / 1 cm. thick. Grill these until they are caramelized and, finally, cut them into smaller chunks.

These are the ingredients and amounts we will use for a single serving:

• 3/4 oz. / 2 cl.  agave nectar
• 1/2 oz. / 1.5 cl. freshly squeezed lime juice
• 1 mint sprig
• 2 oz. / 6 cl. pineapple juice
• 2 oz. / 6 cl.  aged and filtered rum (the original recipe is prepared with Brugal Especial extra dry rum)
• 8-10 pineapple chunks
• Crushed ice
• Mint leaves for the garnish

This Pineapple Mojito is served in a typical Collins glass, and this is how you prepare it:

Start by gently muddling the agave nectar, the lime juice and the mint sprig in the glass. Then add the pineapple juice and the rum, and stir gently to combine all ingredients. Add crushed ice almost to the top, and finally put in the grilled pineapple chunks. Mix everything gently, ensuring that most of the pineapple chunks stay at the top of the cocktail. Finish by garnishing with mint leaves.

Tropical. Delicious. Cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

Let’s Talk about Mixology

by Amer A. Vargas

PART 67: SPRING FRUIT WATER

We are now well into Spring, and life around us is blossoming with fragrances and colors… Why not match this with a colorful cocktail for-all-ages?

Cocktails don’t necessarily have to be overworked or complicated, nor contain alcohol if you are not in the mood for it.

So, on this occasion we will be brewing a very simple aromatized water, for all ages as I said above, and it’s very easy to personalize too. I will make a suggestion for a specific combination of fruits in this article, but anyone can tailor-make this to their personal taste by adding their own favorite items, or a fruit that is abundantly available in your area at this time of the year, or by removing any items you don’t like.

These are the ingredients for this suggested version of our Spring water.

• 0.5 liter/0.4 gal of water (either flat or fizzy, to taste)
• 1 lemon, cut in slices
• 10-15 raspberries
• 15-20 fresh peppermint leaves
• Ice
• Optional: 1 tablespoon of honey

If you would like to sweeten the water with honey, start by mixing the water and the honey, stirring well. Then add the peppermint and fruits and gently stir for a few more seconds. Let the mix infuse for 10-15 minutes, so the ingredients can release all their flavor, and then top up with ice cubes and stir again gently before serving.

For an improved, more colorful presentation, serve in high capacity glasses and make sure to include a lemon slice, a couple of mint leaves an a raspberry or two.

After drinking the water, don’t throw away the fruit; most of it has been flavored by the other ingredients and is still delicious to eat.

So there you go: healthy, refreshing, for all ages, and for any time of the day.

Happy May and cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.