We can wax on about the glory of the mojito – this perfect concoction of rum, mint, sugar, lime juice, and sparkling water — but I’m guessing you won’t need a lot of convincing in that regard.
Instead, let’s discuss the building of the mojito, which in my opinion, is what distinguishes a “good” mojito from a “truly incredible” mojito.
Before now, you may have made mojitos like this: You threw some mint, lime juice, and sugar into a glass and then mashed ‘em up with a wooden spoon, or if you were feeling bartender-y, with a fancy muddler. Then you added a little booze and a lot of soda water, resulting in a sparkling, mint salad in a glass with a hint of rum.
No more. You’re better than that, and your mojitos should be too!
The better way to make mojitos takes a little more time, patience, and effort, but is well worth it.
Take a mortar and pestle and slowly crush the mint and sugar with a splash of the rum until you have a very fine paste. After that, add the rest of the rum and let it infuse for a few minutes, then strain the mixture, and top with a bare splash of soda.
The result is a mojito that’s not only cleaner in appearance (big mint flavor, no floating mint leaves), but also endlessly more flavorful than any mojito you’ve previously experienced.
Mint and Lime Mojito Recipe
A mortar and pestle are really the best tools for this recipe, but if you don't have one, then chop the mint as finely as you can, then smash it with a fork in a small bowl to mix it with the sugar and rum. You can also puree the mint, sugar, and all of the rum in a clean spice grinder.
Traditionally, you would use a highball glass for mojitos, but it's fine to use whatever glass you like for your cocktail.
Ingredients
- 10 large mint leaves, plus extra for garnish
- 1 tablespoon sugar
- 2 1/2 ounces white rum
- 1 tablespoon lime juice (from half a lime)
- Soda water
- A few sprigs fresh mint, to garnish
- Thinly sliced wheels of lime, to garnish
Special equipment:
- Mortar and pestle
- Small strainer
Read More: Mint and Lime Mojito
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