Summer on the Upper West Side of Manhattan is dead. Students are home for the summer. Restaurants are empty. Lines are shorter. Crowds diminish. Manhattanites leave this island and venture to The Hamptons, or Europe or nearby beach destinations, leaving the neighborhood to locals. It’s one of my favorite times of year. Sharon and I had made an event of going to restaurants and taking advantage of their stellar weekend happy hours. Or late night chocolate cake eating feasts.
One day it was really hot, and we wandered into a new restaurant that had a 2 for 1 happy hour deal. This turned out to be the best thing we could have ever done. It was summer and it was hot. What else seemed like the perfect thing to have but a mojito. Not just any mojito, a cucumber mojito.
Campo had a really extensive cocktail list and while we did have our fair share of Columbia University-themed drinks, I always seemed to come back to this. It is refreshing and light. Oh. and it’s made with gin. Gin, not rum. I like rum a lot, but I loooooooove gin. So much. Maybe more than whiskey. Haha. Ok. Just kidding. But I really really like gin a lot.
So now, this how I like my mojitos. It’s kind of different. Definitely delicious. And will get you ready for spring and summer. I am definitely ready for that. Like, right now.
Who wants a drink?
- 4 slices of cucumber, broken up
- handful of mint, about 8-10 leaves, ripped up
- 2 oz. lime juice
- 2-4 oz. gin
- Add cucumber, mint, and lime into glass.
- Muddle or mix together
- fill glass with ice
- add gin