26
2008
The Mojito is a very popular cocktail. This is my version. It is made with fresh spearmint leaves, fresh limes, superior quality white rum and club soda.
It is best to prepare the Mojito in a highball glass because it is easy to judge how much ice to add when adding ingredients. The glass is a simple vertical shape.
Other recipes will call for more club soda. I found that it makes a better cocktail when I use these proportions. The recipe calls for the use of simple syrup. Please check the Bar Mixers page for the recipe. Note: You can also use granulated sugar, but the Mojito is best made with simple syrup.
Mojito
- 10 – 12 Fresh Spearmint Leaves
- 1 1/2 oz White Rum
- 1 1/2 Tbsp Simple Syrup (or 4 tsp sugar)
- 1 Tbsp (1/2 oz) Fresh Lime Juice (juice from 1/2 lime)
- 4 oz Club Soda
Add mint leaves and simple syrup (or granulated sugar) into a highball glass. Muddle the mint leaves with a drink muddler to open up the mint to bring out the flavor. Add lime juice and rum. Add ice cubes to about the 2/3rds level of the glass, then top off with club soda. Garnish with a sprig of mint leaves and/or a slice of fresh lime. For best results use fresh squeezed lime juice.
Add mint leaves and simple syrup to a highball glass.
Muddle the mint leaves with a drink muddler. Just bruise the mint enough to bring out the flavor. Don’t overdo it. We don’t want to fragment the mint and allow it to get into the drink.
Add the lime juice and rum.
Now add ice to about the 2/3rds level of the highball glass.
Top off with cub soda, stir lightly and add garnish if desired. When stirring, take care to leave all the mint leaves under the ice. This way the ice will act as a barrier to keep from accidentally drinking the mint leaves.
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