Last week, we hinted at this month’s theme without coming right out and saying it: mint! Our garden is overgrown with mint. Mint is a hardy, vivacious plant; it can quickly overtake a garden if it’s not constantly pruned back. Pruned back to, say, make cocktails! And, especially this time of year, that means Mojitos. Let’s revisit the Classic Mojito, shall we?Â â€“Â Andrew
A Classic Mojito
2 oz Silver Rum
3/4 oz Simple Syrup
1 oz Lime Juice
Add a sprig of mint and the simple syrup to a highball glass and muddle until the mint is shredded a bit but not ground to a pulp. (Don’t muddle so hard that the mint oxidizes quickly and turns brown!) Add the rum and lime juice, dropping in half a spent lime shell (a single, whole lime yields about an ounce of juice). Top with crushed ice and soda water. Give it a stir and enjoy!
The Mojito is a classic, a Cuban drink that’s basically a Daiquiri with a touch of effervescent soda water and cooling mint. So, while the Daiquiri can work as a year-round drink, the Mojito really belongs, spiritually, to the summer. A Mojito is, simply put,Â glorious on a hot day: sweet, cool, bright, fresh, and delicious.
Since the Mojito is a Cuban drink, thinkÂ CubanÂ rum here. Bacardi â€“ which started in Cuba before it moved to Puerto Rico after the revolution â€“ makes a silver rum that’s a good fit. Now that the U.S. hasÂ finallyÂ eased the embargo on Cuba, you can also find real Cuban rum in the States again, such as Havana Club 3 AÃ±os. But, really, the point here is fresh ingredients: fresh lime, fresh mint, raw sugar: this is what will give you the best Mojito
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Glassware byÂ Liquorary
Photo Credits: Nole Garey for Oh So Beautiful Paper