After a grueling night in the kitchen I work in, I needed to get out of downtown, and more importantly, I needed a drink. I recalled how good the frozen mojitos are at The Flat (1701 Commonwealth, 713-521-3528) and figured that since it was Monday, they wouldn't be too busy. Wrong! The place was jam-packed and throbbing. I ordered a mojito and got cozy on a leather couch. The dance floor was busy with guy-on-girl, guy-on-guy and girl-on-girl action. I was admiring all of this when some douche bag took a shot of Jäger and threw his empty glass on the concrete floor, smashing it into tiny pieces. But everyone was so into the cool vibes, they didn't even notice the shards of glass hitting their feet. I was mingling when a girl stopped and asked me what I was drinking. I offered her a sip. With a nod of approval, she handed my drink back and said, "Cool, my name is Jean, you know, like your pants." I moved around the bar some more and ended up chatting with a dreadlocked dude in the back selling knock-off Gucci purses and "iced out" belt buckles. I was considering buying a buckle with a baby scorpion in it when I noticed I was out of money. When the booze runs out, so do I. On my way out, I see Jean with a frozen mojito. She looks at me and raises her glass in the air as if to toast me. Cheers, baby.
2 ounces Bacardi Silver rum
1/2 cup fresh lime juice (2 to 3 medium limes)
1 tablespoon sugar
3 sprigs fresh mint, stems removed
8 to 12 ice cubes
Put all the ingredients in a blender. Pulse first, then blend well. The Flat makes their mojitos in a frozen drink machine, and according to bartender Nelson, "you can make them in a blender, but they won't be as good." I have a Cuisinart blender that makes them perfectly.
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