I concocted this Mojito recipe back in 1999 after I was in Cuba, before the cocktail got all popular. Try it at home – most restaurants do not pull this drink off properly, bastardizing the authentic Cuban highball.
- 1 1/2 Shot of Light Rum (Bacardi*)
- 1 sprig (stem w/leaves) fresh mint
- 2 tsp lime juice ~ 1/2 squeezed lime
- 2 tsp simple syrup (or dissolved sugar)
- Splash of Tonic or Club Soda
- Sugar Cane (optional, since its hard to find!)
In a tall glass, mix rum, lime juice and sugar ( 2 tsp *Rose’s Lime Juice* is a fine substitute for the lime juice + sugar- it is a bottled, sweetened lime juice).
Stand mint up inside the glass, and hold vertical. Fill glass with ice (cubes), and top off with the tonic/soda.
Mix thoroughly, until the mint flavor/smell is distinguishable. Sip. Relax.
Note: Alternatively you can “muddle” this to smash it all up, but if you have no muddler, a solid mixing will make the ice muddle things up for ya. You don’t want to pulverize the mint– just “bruise” the leaves to get some flavor out.
Add a few raspberries when you muddle, to turn this in to a sissy-pants drink.