Ingredients
- 1/2 ounce lime juice
- 1 teaspoon superfine sugar
- 3 leaves mint
- 2 ounces white rum
- club soda
Glass Type: old-fashioned glass
Instructions
In a smallish Collins glass, muddle lime juice with 1/2 to 1 teaspoon superfine sugar.* Add the few mint leaves, mushing them against the side of the glass. Fill glass 2/3 with cracked ice and pour in the rum.** Pitch in the squeezed-out lime shell and top off with club soda or seltzer. Serve with a stirring rod.
This one responds well to playing around, as long as you keep it within limits. There are some who like to replace the sugar with 2 teaspoons cane syrup; it's hard to find here, but you can make a pretty good substitute by bringing a cup of Demerara sugar ("Sugar in the Raw" works) to a gentle boil with 1/2 cup water; keep refrigerated. In either case, it adds a nice mellowness to the thing. Some -- cocktail historian and restaurant critic William Grimes, for one -- prefer their mojitos to be Draques, sin fizz. That's good, too. We like ours with the fizz, though, but also with a tablespoon of 151-proof Demerara rum floated on top. Another wrinkle has to do with the mint. The Cuban species, "yerba buena," is different from the standard U.S. spearmint; supposedly, the Cuban stuff is available. Worth keeping an eye out for.
* Depending on how sweet you like 'em; we like ours a bit tart.
** Bacardi is, of course, traditional; for a fuller, slightly rummier taste, try Brugal, from the Dominican Republic, or Angostura, from Trinidad.
This one responds well to playing around, as long as you keep it within limits. There are some who like to replace the sugar with 2 teaspoons cane syrup; it's hard to find here, but you can make a pretty good substitute by bringing a cup of Demerara sugar ("Sugar in the Raw" works) to a gentle boil with 1/2 cup water; keep refrigerated. In either case, it adds a nice mellowness to the thing. Some -- cocktail historian and restaurant critic William Grimes, for one -- prefer their mojitos to be Draques, sin fizz. That's good, too. We like ours with the fizz, though, but also with a tablespoon of 151-proof Demerara rum floated on top. Another wrinkle has to do with the mint. The Cuban species, "yerba buena," is different from the standard U.S. spearmint; supposedly, the Cuban stuff is available. Worth keeping an eye out for.
* Depending on how sweet you like 'em; we like ours a bit tart.
** Bacardi is, of course, traditional; for a fuller, slightly rummier taste, try Brugal, from the Dominican Republic, or Angostura, from Trinidad.
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