My favorite version of the classic rum-mint-and-lime cocktail.
See my Basic Cocktail Making Guidelines post. Trust me, you’ll be glad you did!
My first exposure to this classic cocktail was when my wife ordered one at the Bahama Breeze that used to be in Springdale, Ohio some years back, and kindly offered me a taste. I fell in love immediately, and added the drink to my repertoire as a home bartender. I quite like cocktails made from rum (oh, we’re gonna have fun with the tiki drinks in the future!), and also love lime and fresh mint, so it makes absolute perfect sense that I’d like the drink. Why it took me so long to discover it is beyond me. At any rate, I find it to be refreshing and delicious.
1 oz fresh-squeezed lime juice
1 & 1/2 – 2 Tbs caster sugar (depends on your preferences and how tart your lime is)
3 – 4 oz club soda
Several sprigs fresh mint
Decide on how strong you want your Mojito – 3 oz rum with 3 oz soda yields a boozier drink, while 2 oz rum to 4 oz soda makes for a very drinkable (IMO) cocktail.
Muddle 2 sprigs (or about 6-8 leaves) of mint with the sugar in the bottom of a large glass. You want to release the mint’s natural oils, but not completely annihilate it.
Add the rum and lime juice, and stir until the sugar is dissolved; take a sip to check the tartness and adjust to taste with sugar if needed.
Add the club soda, stir gently, and fill glass with ice.
Garnish with the remaining mint sprig.
Add a natural sugar cane swizzle stick for that finishing touch. Plus it’s fun to chew the juices out of it! (Word of caution – the sticks are not edible after you’ve extracted the sweet juice.)
You can use a sugar substitute if desired – the more granulated it is, the better it will muddle.