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Mojitos

From the book The Food and Cooking of the Caribbean, Central and South America by Marina Filippelli and Jenni Fleetwood

Serves	1
Yield	1 cocktail

Introduction

A refreshing Cuban cocktail, this incorporates rum, mint, and lime. Take your time drinking it and the flavor of the mint will gradually intensify.

Ingredients

	~	Juice of 1 lime
	1	Tbsp. superfine sugar
	4	fresh mint sprigs
	5	Tbsp. white rum
	~	Crushed ice (see Note)
	6	Tbsp. soda water or club soda

Steps

Mix the lime juice and sugar in a cocktail shaker and shake until the sugar has dissolved.
Add three of the mint sprigs, the rum, and some crushed ice, and shake vigorously.
Pour into a tall glass, top with the soda water, and decorate with the remaining mint.

Notes

If you don’t have a refrigerator that delivers crushed ice or a blender with sufficiently tough blades, put the ice in a freezer bag, wrap it in a dishtowel, and beat it against the kitchen counter — it’s noisy, but it works.

Shaking the cocktail bruises the mint leaves, releasing their flavor. If you do not have a cocktail shaker, bruise the mint leaves by hand before adding them.

Culinate editor’s note: You can use mint simple syrup in place of the superfine sugar.

This content is from the book The Food and Cooking of the Caribbean, Central and South America by Marina Filippelli and Jenni Fleetwood.

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