Mojito

The Mojito is another wonderful rum-based cocktail that is simple enough to throw together with very little experience behind the bar.  This classic Cuban libation comprised of light rum, sugar, lime juice, and mint topped with club soda, is extremely refreshing and perfect for those hot days.  Under normal circumstances I try to use a light rum from the cocktails origin, however, good Cuban rum is not easy to come by in the States — I have found Plantation 3 Star is a solid and versatile light rum to use.  Common iterations of the Mojito are built directly in the glass with granulated sugar and muddled mint floating around.  However, unless you have an affinity for aesthetic, I have found that shaking the ingredients sans club soda allows the mint to mix and muddle without the muddled debris.  The Mojito is traditionally served “tall” in a highball or Collins glass with a sprig of mint placed amongst the ice cubes or clear ice spear.  The sprig of mint is not only pretty to look at, but it also provides an aromatic quality to the cocktail that is imperative to the overall experience.  But don’t take my word for it, make one and try it for yourself!

Mojito

In your shaker, combine mint leaves, simple syrup, lime juice, and light rum.

• 8 mint leaves

• 0.75 oz of Simple Syrup

• 1 oz of Lime Juice

• 2 oz of Light Rum

• 1 oz of Club Soda (to top)

Add ice to your shaker and shake until it develops a frost.  Double-strain the contents (by pouring them from the shaker through a fine mesh strainer) into your Collins glass over ice and top with soda.  Garnish with a bouquet of mint.