Cocktail Recipe – Mojito
The Mojito was once the drink of the Cuban peasant class. Although it did find favor with some classic American entertainment luminaries like Errol Flynn and Nat King Cole, the Mojito was largely unknown outside of Cuba until it showed up in a New York bar around 1960. Even then, it took nearly another thirty years for the Mojito to really take off world wide. Now, the Mojito can be found with almost as many flavor variations, twists and outright bastardizations as have befallen the noble Margarita.
At its’ core, a Mojito is a Mint Julep with rum substituted for the bourbon. A whole mint sprig is added to a glass and should only be lightly muddled to bring out the essential oils from the leaves and steams. If the mint is over worked, torn or bruised, you will end up with a bitter beverage. Two or three turns of a muddler or spoon is all it takes. Don’t be that bartender that turns your Mojito into a melange of floating bitter mint pieces. Treat it like you love it.
As a customer, don’t order one of these from a busy bartender who doesn’t appear to care about what they are doing. You won’t like what you get. Do order a Mojito from a barkeep with a caring hand and who deals in quality cocktails. Then, be patient while they take the time to do it right.
2 sprigs of mint
1 ounce of simple syrup (2 to 1)
3/4 ounce fresh-squeezed lime juice
1 1/2 ounces white rum
1 1/2 ounces club soda
In the bottom of a highball glass, lightly muddle one of the sprigs of mint along with the simple syrup and lime juice. Add the rum and top with the club soda, ice and the remaining sprig of mint.
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