The bulbs we planted last spring are poking their heads out of the ground, lazily trying to decide if we’re truly deserving of a few pretty flowers in our sorry excuse for a yard. The maple is happily blooming away and unfurling the first few leaves of the season, and the lilac is threatening to erupt into full bloom any second now, though it has kindly held back long enough to let the peach trees have a first go at, lest their small handful of pink blossoms feel intimidated by the excess of purple that will soon appear. The grass and the dandelions are once more engaged in a squirmish for ownership of our lawn.
And, inevitably, The Mint That Will Not Die is starting to emerge from its winter slumber and poke a few green shoots upward to the sun again. Soon, we will resume our yearly battle for control of the flowerbeds, which will probably once again be won by the tenacious and numerous forces of Mint. I plan on going down fighting though… there will probably be many casualties, including a few broken fingernails and many, many mint sprigs.
As the old saying goes… when life hands you lemons, make lemonade. So I suppose that since life saw fit to hand me mint instead, I’m going to make mojitos.
1 pink grapefruit, cut into eight wedges
8 tbsp sugar
24 mint leaves
4 oz white rum
Cut six of the grapefruit wedges in half width-wise. Divide the half-wedges between four highball glasses. Cut remaining two wedges in half length-wise and set aside for garnish.
Add 2 tbsp sugar and 6 mint leaves to each glass, and use a muddler to crush gently until the sugar is mostly dissolved. Add 1 oz rum to each glass, stir to combine, and then top up with ice cubes and tonic. Serve with a garnish of fresh mint and reserved grapefruit wedges.