If you’re looking for a refreshing cocktail to add to your bartending repertoire, you might consider the mojito. A traditional Cuban drink, it is easy to make, most easily done ahead of time, and requires no unusual ingredients, or fancy liqueurs.
Here is my recipe, provided by El Meson, a Spanish heritage restaurant in Ohio.
To get in the right frame of mind listen to the music.
Mojito
2 oz. white rum
1 1/2 oz. lime juice
1 1/2 oz. simple syrup*
1 oz. club soda
mint leaves
lime wedge, for garnish, optional
Muddle 3 mint leaves in the bottom of a tall glass. Fill with ice. Mix rum, lime juice and syrup in glass. Add club soda and lime wedge for garnish.
*equal parts sugar and water, heat and stir to dissolve sugar.
To prepare it ahead of time for a party, increase the amounts proportionately according to the number of drinks you wish to make. Make the syrup ahead of time and mix all the liquids, except the club soda, in a pitcher. Keep refrigerated. When ready to serve, muddle the leaves in each glass and pour 5 ounces of the mojito mix and add an ounce of soda. Garnish and serve.
Enjoy!
Great recipe! I love a good Mojito, and am glad they’re becoming more popular in the US and the rest of the world.
I live in Spain, and they way they make Mojitos here is to crush the mint leaves in the bottom of the glass with sugar. Mmm…. very good. Simple syrup is easier, of course, but you can’t get it here (at least, not that I’ve found). And make sure to serve it over crushed ice!
Now I want a cocktail…
Simple syrup is easy to make. Just mix equal parts water and granulated sugar in a small saucepan and heat until the sugar dissolves. Let it cool, and it’s ready to use. Try it.
Morgana