Mojito
If you make the classic Daiquiri, add some mint and club soda, and serve it over ice, you have the Mojito. The origins of this drink are generally traced back to Havana, Cuba, but it’s hard to know who invented it.
Equipment
- Highball glass (12-ounce, ideally)
- Citrus juicer
- Jigger
- Muddler
- Bar spoon
- Shaker
- Fine strainer
- Hawthorne strainer
Ingredients
- 3/4 ounce Simple syrup
- 2 ounce Silver rum
- 1 ounce lime juice
- Club soda
- 10 Mint leaves
Instructions
- Put the mint leaves in the smaller mixing tin. Using a muddler, gently press on the leaves to release the oils.
- Add the simple syrup. Mix gently with the muddler
- Add the rum and lime juice.
- Fill the larger mixing tin with ice.Pour the contents from the smaller mixing tin into the larger tin.
- Shake vigorously until very cold, about 15 seconds.
- Allow all the ingredients to remain in the large tin. Fill a Highball glass with ice. Double strain: Place the Hawthorne strainer on the large tin, hold the fine strainer over the Highball glass, and then pour through both strainers.
- Top with the club soda. Stir gently to combine, two or three rotations. Garnish with a mint sprig.
Notes
Don’t be aggressive when muddling the mint leaves, as it makes the herb bitter. Gently press on the leaves with a muddler to release the fragrant oils. The stems of the mint
leaves can sometimes have a “woody” character; it’s best to avoid them if you can.
leaves can sometimes have a “woody” character; it’s best to avoid them if you can.