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Remove mint leaves from ice bath, and transfer to a plate lined with paper towels; gently pat leaves dry.Stir together 1 cup hot water, sugar, coconut cream, and blanched mint leaves in a medium bowl until mixture is combined and sugar is dissolved.
Let mixture stand until completely cool, about 5 minutes.Pour through a fine wire-mesh strainer, and discard solids.Store syrup in an airtight container in refrigerator up to 1 week.. Make the mojito.
Combine rum, lime juice, and 1 tablespoon coconut-mint syrup in a Collins glass filled completely with ice.Top with club soda.
Gently stir, and garnish with a mint sprig and a lime wedge.. Make Ahead.
Coconut-mint syrup may be kept covered and chilled up to 1 week..More surface area to caramelize in the pan equals more flavor..
When I made Leonti's ribollita at home in my Birmingham, Alabama, kitchen, I tried the double-cleaver technique, but quickly switched to an efficient, two-handled mezzaluna after too many stray bits of onion, carrot, and celery fell to the kitchen floor.I followed his advice and sweated the vegetables in olive oil in a Dutch oven, slowly cooking the mixture, stirring almost as often with a wooden spoon as you would with a roux.
I then turned up the heat until I heard that rapid sizzle, signaling that the soffritto was beginning to caramelize, creating a massive amount of flavor.When you build flavor from the bottom of the pot like this, the flavors continue to transform, concentrating even further when you add then reduce aromatic liquids — in Leonti's case, adding crushed tomatoes and white wine, which cook down to a tomato-wine-soffritto jam full of umami.