LTHForum.com

Okay, I literally think this Mojito on www.epicurista.com is the absolute best. I also put some kiwi's and strawberries into this and it was AMAZING!!! MMMM....

I love mojito's and if you have a mojito that you think is better, let me know! I am in the eternal quest for the best Mojito. I also tried the caiparinha recipe that they had on that site and it was really good, the only thing is that I found it needed more limes.

CFL,

Why don't you copy and paste your comments here? Many of us don't have time to travel to other blogs.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Here is the post:

There is one drink that just soothes my soul and this is the Tommy Bahama Mojito. Recently, we made a trip back to California where I was able to make it to Tommy Bahama's Cafe for a wonderful little party with some dear friends. Of course, I couldn't make a trip there, without ordering my all time favorite, my refreshing and delicious TB Mojito.

I did a little research to find this drink for you to enjoy (okay, and there were some selfish reasons involved as well) and here is what I came up with:

Tommy's Twisted Mojito

1 oz. Tommy Bahama Golden Sun Rum

1 oz. Vanilla Bourbon

.5 oz Ginger Beer

2 oz. Sprite

Lime, Mint, Fresh Ginger



Muddle 1 quartered lime, 5 mint leaves and 2 dime size pieces of fresh ginger with a few ice cubes. Add TB Golden Sun and Vanilla Bourbon and shake once. Serve over ice and top with sprite and ginger beer.
Garnish: Lime wedge and sugarcane stick. Mmmm...... Enjoy!

Perhaps this needs to be taken to the site board, but why do you ask this? Isn't taking a recipe from another website in the drink forum just the same as taking it from a recipe book? Also, is it really too much to ask to click a link?

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is making all his reservations under the name Steve Plotnicki from now on.

And remember that, unlike that silly bacardi ad, proper muddling of herbal drinks only requires a few simple crushes to release the flavor from the leaves. Pulverizing the mint into mash not only makes for a bitter drink, the pulp will also clog straws and stick in your teeth.

Also, what's the big deal between either posting a link or copy & pasting the article directly from the source? Many of us provide links to places outside this board, whether to a Chicago Tribune article or an entry in a personal blog. We even have threads dedicated to linked articles - LinkTH and the weekly food-media digest spring to mind. If you have time to read this board, odds are you have a few extra seconds to click on a link in a thread. You might even find a new website worth putting into your reading rotation.

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When I grow up, I'm going to Bovine University!

However, if you post a link and disappear, it does reduce the amount of culinary chat: the raison d'etre of this "Chicago-based culinary chat site." I'm also guessing (not implying anything in this instance) that maybe some who post links without staying to engage folks in discussion may have a vested interest in that link...

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No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

But foodlover didn't post and disappear. Foodlover posted an opinion, and invited continued discussion. The only thing not posted was the recipe itself. You could almost say it was courteous to drive a bit of traffic to the originating site, while the post here fulfilled the community function of both providing information and initiating discussion. If you don't have the time for 1 mouse click, than you really don't have time to be here browsing in the first place.

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"Strange how potent cheap music is."

Since this came up recently in another context: If you post a recipe on your blog, and then link to it from here, it will NOT be included in the index to LTHForum recipes. Only recipes actually posted on this site are indexed.

So Cathy2's request and chicagofoodlover's subsequent post make the mojito recipe more accessible to LTHers.

The other reason for not posting just a link to another site is that the other site may disappear, making your post not very useful in the future.

IMHO, the best way to promote your website or blog to LTHForum readers is to post interesting and relevant information here and include the URL in your signature line.

However, it seems to me that if a brand-new poster had shown up and written:people here would have been all over him or her as a shill. Are blog shills more acceptable than restaurant shills?

I'm not asserting that chicagofoodlover is behind epicurista.com, although the writing style seems remarkably similar. However, if chicagofoodlover isn't epicurista, then, yes, it's a copyright violation to post this blog entry verbatim on LTH. If she is, then it's somewhat disingenuous to write, "I also tried the caiparinha recipe that they had on that site and it was really good."

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LAZ
Dining Chicago
Index to LTHForum Recipes, 2004-2008

FYI, a tiny bit of digging reveals that the OP's email listed here nearly matches the email listed at Epicurista.

So should we call out Ms. Martin or not? I think that her blog shows (from what I've perused) that she *is* a Chicago foodie and therefore would be a welcome addition to this board, although I suppose if your first post is a link to your own blog then that is a little tactless.

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When I grow up, I'm going to Bovine University!

Agreed, Fujisan.

She loves Frontera. I love Frontera.

If you claim it as your own blog, that's one thing. To "act" like it's just some great blog you've found and "tried" the recipes on is another.

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FIG Catering, For Intimate Gatherings
Our website
Our blog
molly@FIGcatering.com

Which makes it shameless self-promotion and transparently dishonest.

Way to make a first impression.

If you've bothered to check back rather than simply driving by, Kelly, you might consider actually joining the community rather than trying to use it as a platform for advertising. I promise you that LTH has much more to teach you than you have to teach it.

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-Dom
www.skilletdoux.com

Nothing says independence like a drink from Cuba, so in the spirit of the Fourth I made up a bowl of watermelon Mojitos.
The purists out there will be advised to stop reading now.

Take half a watermelon cut in quarters, then take off the rind. Bruise one big bunch of mint in the bottom of a 4 quart bowl, then add the watermelon.

Then donate

8 cups rum (I used 4 cups Cruzan Single Barrel and four cups Appleton White)
3 cups fresh squeezed lime juice
3 cups Simple Syrup.
15 dashes Regans’ orange bitters

Let sit 30 min in the freezer. Add some big hunks of ice and a dash of soda.

Toby

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WRECHED EXCESS IS BARELY ENOUGH

HEAT

The Appleton White is an intriguing choice. In fact, both these rums seem like heavy choices, I'm assuming to balance the sweetness of the fruit and syrup.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

Is this string about mojitos? I like mine flavored with yerba buena.

Using Single Barrel Cruzan, or any sipping rum, seems like such a waste. Although 90% of the rum that I drink is dark (or amber), I think a mojito should be with white rum.

Just as Wisconsinites are out of control with sodas in Old Fashioneds, so too is anyone who puts more than a half ounce of soda in a mojito. I prefer none. The muddling can be done with the juice of the smushed lime.

And I'd never use an tequila anejo in a margarita -- for one, it's a waste, and for two, I think the smoother varieties of these liquors fail to hold up as well when mixed.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

Now is the time to pull out a blueberry mojito. Use a regular mojito recipe and muddle a bunch of blueberries with the mint and lime. Throw a few whole blueberries into the finished drink.

Continuing the bastardization of all cocktails, my wife claims to have had a wonderful blueberry mojito at the Turf Room in Aurora albeit made with blueberry vodka. The Rev's sounds better.

The other night I made a blueberry mojito using the recipie outlined buy RevrendAndy above. While it certainly wasn't a classic mojito, I thought it was very refreshing. The sugar and mint really brought out the taste of the blueberries. I would make this drink again if I had blueberries sitting around the refrigerator.