DIY Down the Shore: Paul MacDonald’s Quasimohido

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For today’s installment of the DIY recipe round-up we’re finishing up with a classic. A mojito. Paul McDonald of Society Hill Society shared his spin on the summer classic. We’re not only fans of the name, Quasimohido, but the cucumber syrup which offers a fresh flavor that isn’t typical to this summertime favorite. The prep time for this drink might be a little longer than you’re used to, but you won’t regret it when you’re down the shore with drink in hand.


Quasimohido

2 oz white rum (for a pretty full-bodied one, I recommend Flor de Cana 4 year white, but Don Q will do just fine as well)

3/4 oz fresh lime juice

3/4 oz cucumber syrup*

1/8 oz Fernet Branca

Club soda

Angostura bitters

- Combine rum, juice, syrup, and Fernet, and shake until tin is ice cold and frosted.

- Strain into a tall glass, add about 2 oz of club soda and ice.

- Add 5 heavy dashes of Angostura bitters to the top of the drink.

- Insert a straw and enjoy.

* Cucumber Syrup

- Slice one long English cucumber into wheels.

- Add 1 cup of white sugar and muddle.

- Allow to sit out at room temperature for about 1/2 hour, then add 1/2 cup of water, stir until sugar is dissolved entirely, and strain out solids.

Society Hill Society [Foobooz]

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