The El Bronco!

New drink!  It was inspired by quite a few cocktails out there that are using Fernet Branca in tropical, lime based drinks (such as Rob Roy's "Dark and Fernety").  I call it the "El Bronco".  It's a variation on an El Diablo where you use Fernet in place of Creme de Cassis.

• 1 1/2oz Tequila
• Splash of Fernet Branca
• Muddled Limes
• Ginger Beer

Good summer drink!

Making Mojitos Faster, Easier, and Better

Here's the fastest, easiest, and from what I've found, the best way to make a Mojito.  First, you want to pre-pick your leaves and keep them in a container.  This allows the leaves to stay fresh longer than by keeping the stems in water, making the mint go soggy.  The dry mint leaves will become crispy, with a fresh aroma.  (This method of pre-picking leaves is also considerably faster when you work at a bar that might have four or five mojito orders at a time.)

Next, put mint and lime in the glass to be muddled.  Rip the mint leaves before putting them into the glass.  This intensifies the aroma and mint flavour in the mojito.

After muddling you can wash the juices and mint off the muddler with the rum!  Add bar syrup to taste.

Give it a shake.  Dump all of the contents into your glass of choice.  Fill with sprite or soda water.

Good times for all!