Mojito

2 oz White Rum
1 oz Lime Juice (fresh)
1 tsp Bar Sugar (Superfine) (heaping)
1 sprig Mint Leaf (large)
2 oz Mineral Water
1 dash Angostura Bitters

Pour sugar and lime juice into a tall glass. Stir with a bar spoon to dissolve the sugar. Put the sprig of mint in, stems down. Mull the mint squeezing the stems, but not the leaves. Add the rum and club soda. Stir again. Add ice to fill the glass and top with a dash of Angostura bitters.

Ingredient Profile

Details

Servings 1
Category Tall Sour
Family
Structure Julep
Attributes Caribbean, Muddled
Proof 28.3
Strength 1.4 standard drinks
Flavors Lime, Spearmint
Glass Collins Glass
Temperature Cold

Notes

The secret is mulling the mint stems--that is where the juice is. Try not to mull the leaves (if you crush a few, no big deal).

Havana Club Anejo Blanco is the rum to use if you can get it. If you can't, use a high quality, preferably sugarcane based rum.

I like to use a light mineral water. If you prefer, you can use club soda instead.

If you don't have any fresh mint, you can use Monin Mojito Syrup instead. Just substitute 2-3 teaspoons of Monin Mojito Syrup instead of the bar sugar. The real thing is much better, so this is only if you're out of mint and willing to put up with a substitute.

You can easily grow your own mint. Use a pot or use a barrier if you plant it in the ground. Mint spreads like weeds and can choke a garden. If in a pot, water daily. Give it a fair amount of sun. Use the mint while it is still young--older plants don't have as much flavor. Replant a young stem to start a new mint plant. In the winter, put the pot near a southern window.