The Real Mojito
By Christine Gallary
Most Mojitos are served with tragically mashed mint leaves, guaranteeing two problems: bitter flavors from overzealously crushed mint, and soggy leaves that get stuck in your teeth or straw. Make your Mojito the right way by gently pressing on the mint leaves to just release their oils, then straining them out to ensure an unencumbered sipping experience.
This recipe was featured as part of our New Year’s Eve cocktail roundup.
Total Time: 5 mins
Makes: 1 drink
3 fresh mint sprigs
1 ounce freshly squeezed lime juice
1 ounce Simple Syrup
2 ounces white rum
1 1/2 ounces club soda, chilled
Place 2 of the mint sprigs, the lime juice, and the simple syrup in a cocktail shaker and press gently against the mint with the back of a spoon to release the oils.
Add the rum and a handful of ice and shake vigorously until the mixture is well chilled, about 20 seconds. Fill a 10-ounce glass with ice and strain the drink into the glass. Top with club soda and garnish with the remaining mint sprig.