http://www.bahamabreeze.com/recipes/mojito_cubano.asp

Mojito Cubano
(Makes 1 Serving)

Ingredients:

1/2 Fresh Lime, cut into 3 wedges
4-6 large leaves of Fresh Mint
1/4 cup Fresh Squeezed Sugar Cane Juice or Simple Syrup*
1/4 cup Light or Dark Rum
1 1/2 cups crushed Ice
Splash soda water



Method:

Place lime wedges and mint leaves in the bottom of a 14-16oz glass and
squish them together well with a muddler or wooden spoon.
Add the rum and Sugar Cane Juice or Simple Syrup and 1/2 cup of the ice.
Cover with a shaker tin and shake well or mix well with a spoon.
Add the remaining cup of ice and top with soda water. Serve with a thin
straw.


*To make Simple Syrup: Combine 1 cup of granulated sugar and 1 1/2 cups
of water in a sauce pan and bring to a boil over medium-low heat. Simmer
1 minute and remove from heat. Transfer to a heat-proof container and
refrigerate until cold. Make about 3 cups or 12 servings for the above
recipe.

Goomba38 > wrote:

> *To make Simple Syrup: Combine 1 cup of granulated sugar and
> 1 1/2 cups of water in a sauce pan and bring to a boil over
> medium-low heat. Simmer 1 minute and remove from heat.

Who, where, why and when did they start calling bar syrup
"simple syrup"?

Other than that, great recipe (if a little sweet).

Steve

"Steve Pope" > wrote in message
...
> Goomba38 > wrote:
>
>> *To make Simple Syrup: Combine 1 cup of granulated sugar and
>> 1 1/2 cups of water in a sauce pan and bring to a boil over
>> medium-low heat. Simmer 1 minute and remove from heat.
>
> Who, where, why and when did they start calling bar syrup
> "simple syrup"?
>
> Other than that, great recipe (if a little sweet).
>
> Steve

Au contrai Who, where, why and when did they start calling simple syrup
"bar syrup"?

Google shows 48,000 hits for simple and 855 for bar; Epicurious gives 10
recipes for simple and 0 for bar!

Felice

Steve Pope wrote:

>
> Who, where, why and when did they start calling bar syrup
> "simple syrup"?
>
> Other than that, great recipe (if a little sweet).
>
> Steve

I've never found it overly sweet, and as a rule I detest sweet drinks!
I think all that lime and mint balance out the sweet. At Bahama Breeze I
don't think they use a prepared syrup even, they actually have a sugar
cane press right at the bar and squeeze fresh cane into it, which they
toss into the drink at serving also.
Goomba

Felice Friese > wrote:

>"Steve Pope" > wrote in message

>> Who, where, why and when did they start calling bar syrup
>> "simple syrup"?

> Au contrai Who, where, why and when did they start calling
> simple syrup "bar syrup"?

> Google shows 48,000 hits for simple and 855 for bar; Epicurious
> gives 10 recipes for simple and 0 for bar!

Thanks Felice.

But in "The Gentleman's Companion", copyright 1939, it's
called bar syrup. A synonmyn is "gumme".

No mention of simple syrup.

Steve

"
>>"Steve Pope" > wrote in message
>>> Who, where, why and when did they start calling bar syrup
>>> "simple syrup"?

> Felice Friese > wrote:
>> Au contrai Who, where, why and when did they start calling
>> simple syrup "bar syrup"?
>
>> Google shows 48,000 hits for simple and 855 for bar; Epicurious
>> gives 10 recipes for simple and 0 for bar!

Steve shot back with:
> Thanks Felice.
>
> But in "The Gentleman's Companion", copyright 1939, it's
> called bar syrup. A synonmyn is "gumme".
>
> No mention of simple syrup.

OK, you win! Your 1939 citation pre-dates my learning the term, so I'll take
it as gospel.

Felice

Felice Friese > wrote:

>"Steve Pope" > wrote in message

>> But in "The Gentleman's Companion", copyright 1939, it's
>> called bar syrup. A synonmyn is "gumme".

> OK, you win! Your 1939 citation pre-dates my learning the term,
> so I'll take it as gospel.

Thanks, I like winning, but I would still like to know WHO started
calling it "simple syrup".

Was it the same guy who started calling burittos "wraps"?

Steve

Steve Pope wrote:

> Thanks, I like winning, but I would still like to know WHO started
> calling it "simple syrup".

Pastry chefs, who use it regularly and would have no reason to
refer to it as bar syrup.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Steve Pope" > wrote in message
...
> Felice Friese > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> But in "The Gentleman's Companion", copyright 1939, it's
>>> called bar syrup. A synonmyn is "gumme".
>
>> OK, you win! Your 1939 citation pre-dates my learning the term,
>> so I'll take it as gospel.
>
> Thanks, I like winning, but I would still like to know WHO started
> calling it "simple syrup".
>
> Was it the same guy who started calling burittos "wraps"?
>
> Steve

My husband, whom I married in 1955, made "simple syrup" for whiskey sours,
so I guess I picked it up from him.

Felice

On Sun, 14 Aug 2005 01:06:46 +0000 (UTC), Steve Pope wrote:

> Felice Friese > wrote:
>
> >"Steve Pope" > wrote in message
>
> >> But in "The Gentleman's Companion", copyright 1939, it's
> >> called bar syrup. A synonmyn is "gumme".
>
> > OK, you win! Your 1939 citation pre-dates my learning the term,
> > so I'll take it as gospel.
>
> Thanks, I like winning, but I would still like to know WHO started
> calling it "simple syrup".
>
> Was it the same guy who started calling burittos "wraps"?
>
Nobody calls real burritos "wraps", unless they don't know what they
are talking about. However, simple syrup been called simple syrup for
decades. It's called simple syrup because it has a syrupy consistancy
and it's made from equal parts sugar and water.... isn't that
"simple"?

I would also bet virtual money that very few bartenders could tell you
how to make bar syrup from scratch, but any chef could tell you how to
make a simple syrup. So, one of them comes in a bottle - but the
other is made by the person who uses it. Wanna rethink that theory?

<S>

Felice Friese > wrote:

>"Steve Pope" > wrote in message

>> Was it the same guy who started calling burittos "wraps"?

>My husband, whom I married in 1955, made "simple syrup" for whiskey sours,
>so I guess I picked it up from him.

Well, as I was born in 1955 that certainly is earlier than
I encountered the term.

In my memory, it was "bar syrup" up to about 10 years ago
then it became "simple syrup". Obviously these things
go in cycles.

Steve

One time on Usenet, (Steve Pope) said:
> Goomba38 > wrote:
>
> > *To make Simple Syrup: Combine 1 cup of granulated sugar and
> > 1 1/2 cups of water in a sauce pan and bring to a boil over
> > medium-low heat. Simmer 1 minute and remove from heat.
>
> Who, where, why and when did they start calling bar syrup
> "simple syrup"?

I suspect it was "simple syrup" first, as it's a pretty old cooking
term.

> Other than that, great recipe (if a little sweet).

Rum drinks aren't my favorite. I miss gin and tonic -- haven't
had one of those since my Grandmother passed...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

In article >, (Steve
Pope) wrote:

> Felice Friese > wrote:
>
> >"Steve Pope" > wrote in message
>
> >> But in "The Gentleman's Companion", copyright 1939, it's
> >> called bar syrup. A synonmyn is "gumme".
>
> > OK, you win! Your 1939 citation pre-dates my learning the term,
> > so I'll take it as gospel.
>
> Thanks, I like winning, but I would still like to know WHO started
> calling it "simple syrup".
>
> Was it the same guy who started calling burittos "wraps"?
>
> Steve

I don't know who, but simple syrup is a term used when canning fruits,
too. FWIW. I grew up with the term.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

On Sat, 13 Aug 2005 22:40:58 -0500, Melba's Jammin'
> wrote:

>In article >, (Steve
>Pope) wrote:

>> Thanks, I like winning, but I would still like to know WHO started
>> calling it "simple syrup".
>>
>> Was it the same guy who started calling burittos "wraps"?
>>
>> Steve
>
>I don't know who, but simple syrup is a term used when canning fruits,
>too. FWIW. I grew up with the term.

Same here.

And it is refered to as a simple syrup in my grandmother's recipe for
fruit cake...whereby dried apricots are simmered in it briefly. That
recipe predates me by a long time..and I was born in 1951.

Christine

Christine Dabney wrote on 13 Aug 2005 in rec.food.cooking

> Same here.
>
> And it is refered to as a simple syrup in my grandmother's recipe for
> fruit cake...whereby dried apricots are simmered in it briefly. That
> recipe predates me by a long time..and I was born in 1951.
>
> Christine
>
>

Why you Sweet Young Thing....

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Christine Dabney > wrote:

>And it is refered to as a simple syrup in my grandmother's recipe for
>fruit cake...whereby dried apricots are simmered in it briefly. That
>recipe predates me by a long time..and I was born in 1951.

So I guess the phrase had been around for awhile, among bakers
and cooks, before it spilled over into bartender usage.

Maybe the fact that I've never actually cooked anything that
includes simple syrup is why I think of it as bar syrup.

Steve