A classic Island drink of fresh lime and sweet muddled mint, the Mojito became a favorite during the Prohibition era when rum flights would carry thirsty travellers from Miami to Havana under the cover of night.
Makes 1 serving
1/2 ounce (15 ml) fresh lime juice
3 sprigs of fresh mint, giving roughly 8-10 leaves, pick smaller
1 teaspoon (3.75 g) brown sugar
2 ounces (60 ml) light rum
Crushed ice cubes
1/3 cup (80 ml) chilled club soda
Begin by gently rolling the lime on a flat surface, to loosen the oils in the peel and make the citrus more fragrant. Cut lime into 1 inch (2.5 cm) wide slice, and cut again into 4 quarters.
In a tall glass, gently muddle lime juice with sugar and mint leaves, by crushing the ingredients with a muddler or the back of a wooden spoon against the side of the glass, until the sugar has dissolved. Be mindful not to extract the white bitter parts of the lime. Add rum.
Fill glass ¾ full with crushed ice cubes, and top up with soda water. Gently stir, pulling up the limes and mint into the ice. Top up with ice, and garnish with a fresh piece of mint, and a lime wedge.
For variations, think of using different types of mint (Peppermint, Spearmint, Apple Mint, Bergamot, Lemon Balm, Chocolate Mint) or adding a splash of your favorite juice, or coconut water, to the mix.