the drunken botanist / By Amy Stewart

Mason Jar Cocktails

(July 14, 2011)  “I hear you’ve got mojitos in there,” a friend said, looking down at my tote bag. We were in Blue Lake waiting in line for Mary Jane: The Musical.

“Shhhh. Don’t say that so loud, or everybody will want one.”

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I had more than mojitos in my bag.  I had three mason jars filled with the most exquisite combinations of summer fruit and booze imaginable. I figured I had enough for the six of us, plus a few hangers-on, but the last thing I wanted to do was to run out of drinks before intermission. 

Once we got settled on the lawn, I started to wish I had brought enough for the entire audience. Some of the beverage choices I saw around me were, quite frankly, embarrassing.  The family in front of us dumped a pile of gas station cuisine on their blanket:  Whoppers, gummy worms, Cheetos, Sprite, and some horrid industrial beer in a can. A few blankets down I spotted a can of Mike’s Harder Lemonade, an abomination previously unknown to me. Of course, there was plenty of civilized wine and microbrew sipping going on as well, but come on, people!  This is a giant community picnic for grown-ups!  In July!  With all the fresh fruit available at the farmers market, there is no excuse not to be sipping the best adult beverage you’ll have all year while you’re out there on the grass, under the stars, wondering if life could possibly get any better. Scott made the rounds with two jars, whispering “Nectarine or watermelon?” and everybody got very, very happy.

So here’s what you’re going to do — quickly, while the fresh summer fruit is at its peak:

First, go out and get the best fruit you can find. Ripe, juicy, almost past-their-prime peaches and nectarines would be a good start. Watermelons or cantaloupes should also be very high on the list. Strawberries will work, but a firmer fruit like a mango might not. You want more juice than pulp for a drink like this.

Get at least a dozen fresh limes as well. No bottled lime juice allowed.

You’re also going to need a bunch of mint. If you’re not growing it already, pick up a plant at the farmer’s market and get that started for next time. You need spearmint, not peppermint, and if you can find it, get a variety called “Mojito Mint,” which purports to be an actual Cuban strain, or “Kentucky Colonel,” the classic Southern mint julep variety. Grow it in a pot to keep it from taking over, and start a new pot from a runner every few years to keep the flavor fresh, as older plants get a little tough and lose some sweetness.

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