I was trying to decide what recipe to share today and then I just figured, Friday = TGIF = cocktails, obviously. You with me?
I'm sure there are about a million and one ways to make a mojito, just like there are a million and one ways to make a margarita (<---- my favorite!), but the fun thing about cocktails is how easy they are to experiment with and how everybody does their cocktail a little bit differently from everyone else. Personally, I feel like there's more than one way to make a good anything, so I don't really want to claim that a certain version is better than all the rest. This is just the way I make my mojitos - generous on the lime, not too sweet, and with just the right amount of mint to add a fresh touch (without making it seem like you're drinking a breath mint). Of course, there's always times when I add a little twist, like with these orange "mimosa" mojitos and these strawberry mojitos, but when it comes to the classics, this is how I like to do it.
And because it's finally the w e e k e n d (!!!) mojitos and stripy straws are totally acceptable, right? I just want to say a big thank you to Jenny from Drowning in Paper for hooking me up with these fun metallic gold straws that I'm mildly obsessed with. (I am that girl who spends money on cute paper straws and posts pictures of them on Instagram. #sorrynotsorry)
This version of the classic cocktail - made with fresh mint, lime, and rum - is light and refreshing with a bright citrus tang balanced by cool mint undertones.
- Yield: 1 mojito 1x
- 10-20 mint leaves, depending on size
- coarse sugar, for muddling
- 1 ½ ounces lime juice
- 2 ounces white rum
- 1 ounce simple syrup*
- 3 ounces club soda
- lime wedge and/or mint sprig, for garnish
- Muddle the mint with the coarse sugar and lime juice in a cocktail shaker. Add the rum and simple syrup and shake well.
- Pour into a highball glass filled with ice. Stir in club soda. Garnish with a lime wedge or mint sprig if desired.
*To make simple syrup, stir together 8 ounces (1 cup) water with 7 ounces (1 cup) granulated sugar in a saucepan set over medium heat. Heat, stirring occasionally, just until the sugar has dissolved into the water. Store in a jar or other airtight container in the refrigerator. This will make enough for several drinks.