You don’t have to be a professional bartender to make a good Mojito. After all, the drink originated in Cuba with agricultural field workers...probably those cutting sugar cane. Rumored to be a favorite of Ernest Hemingway, the Mojito is the perfect cool and refreshing summer drink...a glass filled with ice, lime juice, mint, sugar, and rum. Because the Cuban field workers probably used sugar cane juice, Mojito recipes frequently call for using simple syrup (1:1 granulated sugar and water). Since I don’t have access to sugar cane juice, I prefer to use finely ground raw sugar in place of simple syrup. If you don’t want to bother making simple syrup, finely ground raw sugar, or a simple syrup of raw sugar and water makes a good substitute for traditional simple syrup.

Another difference is the kind of mint to use. Cuban mint (Yerba buena) is the traditional mint used in Cuba, however, Spearmint is commonly substituted. You can also use Peppermint, but if you do, use less due to the intense flavor of the leaves. I used Peppermint from my garden for this recipe, so if you use Spearmint, or are lucky enough to have access to Yerba buena, you may want to add a few more leaves. A traditional Mojito is commonly served with crushed ice. In an effort to make this recipe more accessible without sacrificing flavor, I used ice cubes and stirred the final product lightly to chill before adding the garnish. Some bartenders prefer to “slap” the mint a few times between their palms to release the aromatic oils claiming you don’t have to worry about bits and pieces of muddled mint sticking between your teeth. Like any recipe, this drink recipe provides a starting point for you to develop the drink to your own tastes. Don’t be afraid to experiment and alter and make it your own! Salud!

Mojito
Makes 1 drink

INGREDIENTS

1 tablespoon finely ground raw sugar (Sugar in the Raw)
4 Peppermint leaves, plus more for garnish, or 6-8 Spearmint leaves.
2 ounces white rum
1/2 medium lime plus more juice to taste
Club soda (for serving)

PREPARATION

1. In a bartender mixing glass (or Pyrex measuring cup), add the sugar, mint leaves, 1/2 lime, and muddle. If you don't have a muddler, squeeze the juice from the lime into your mixing cup with the mint and sugar. Throw in the squeezed lime and using the handle of a wooden spoon, press the lime into the mint and sugar. The idea is to release the aromatic oils from the mint leave and lime zest. Press the lime into the mint about four times to release the oils. If you muddle the mint too much your drink will be bitter.

2. Add the rum and swirl the glass around to mix the flavors and dissolve the sugar. Fill a tall glass (Tom Collins glass) 3/4 full with ice. Using a Hawthorne strainer or other fine strainer, strain the mint-lime-sugar-rum mixture over the ice. Add about two ounces of club soda and mix. (I like to use lime-flavored club soda.)

3. Taste, and add more lime juice if desired. Garnish with mint leave and a slice of lime.