Mojito anyone?
One of Aspect’s brilliant young designers, Anja Linke, has been soaking up some of Cuba’s colonial architecture and bold artwork.
As well as the national gallery Anja discovered the brightly coloured posters and billboards of the communist party across the island and was particularly interested in the use of typography.
Some of her favourite posters from the International Institute of Social History are featured on Aspect’s Facebook page - please leave your thoughts and comments.
Guess what? Anja also managed to sample some Cuban drinks, and brought us back the essential La Mulata rum ingredient of a mojito.
As Anja says: “Everyone who makes mojitos claims theirs is the best,” so here’s hers!
1. Make a lime mix by muddling fresh mint leaves with freshly squeezed lime juice in a jug. Bruise or crush the mint leaves to release the flavour, then add sugar to taste. Mojito is a dry refreshing drink, so don’t go over the top with the sugar! Anja recommends just one teaspoon per person.
2. Mojito is a long drink so fill tall glass tumblers with crushed ice, pour over a measure of white rum, preferably La Mulata or Havana Club, add the lime mix until the glasses are two thirds full, and finish with soda water plus an extravagant sprig of mint .
3. Cubans like to cut the mojito’s sweetness with a dash of Angostura bitters - a "secret" concoction named after the Venezuelan town where it was developed in 1824 by J.G.B Siegert, a Surgeon General in the army, to try and improve the appetites and digestion of his soldiers.
Bottom’s up!
