Clean, citrus, mint
Serve with plantains, spicy food, or seafood-based dishes like lobster rolls.
Originally from Cuba, the mojito predates the daiquiri as a working man’s drink, probably harkening all the way back to the 1500s. Long before ice and soda water became part of the mix, farmers drank a mixture of mint and rum. The key to a good mojito? Every bartender has her secret—some add a float of dark rum on top, others a little basil. Modern adaptations include pomegranate seeds, strawberries, even green tea. To muddle the mint, gently press the leaves against the glass to release the oils without shredding the leaves.
Note: Although you can use soda water here, we love the intense prickle that mineral water adds to this drink.
2 ounces (60 ml) white rum (Flor de Caña 4 Yr)
¾ ounce (22 ml) fresh lime juice, plus the rind from half a lime
¾ ounce (22 ml) simple syrup (page 241)
6 to 8 mint leaves, plus a sprig
1 to 2 ounces (30 to 60 ml) of sparkling mineral water
Gently muddle the mint leaves and simple syrup in a rocks glass. Add the lime juice and drop in the spent half a lime. Add rum, and stir. Fill the glass three-quarters full of ice (crushed is lovely), and top with mineral water. Garnish with a mint sprig.