Mojito 1.000

Dixie D. Vereen for The Washington Post

Spirits Jul 22, 2016

There's a reason this drink has lasted so long and stayed so popular: It's bright, fresh and delicious, a perfect summer sipper.

The classic mojito calls for a good white Cuban-style rum. (It's all about bright, clean flavors, and darker rums -- although delicious -- make for a very different drink.) Substitute regular simple syrup if you must, but Demerara adds richness.


Servings:
1

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Tested size: 1 servings

Ingredients
  • Ice
  • 6 to 10 leaves of fresh mint, plus a sprig for garnish
  • 1/2 to 3/4 ounce 1:1 Demerara syrup (see NOTE)
  • 2 ounces white rum (see headnote)
  • 3/4 ounce fresh lime juice
  • 2 ounces club soda (optional)
  • Sugar cane swizzle stick, for garnish (optional)

Directions

Fill a highball glass with ice.

Combine the mint leaves (to taste) and Demerara syrup in a cocktail shaker; muddle them, then add the rum and the lime juice. Fill the shaker with ice; seal, and shake vigorously for 15 seconds, then strain into the highball glass. Top with the club soda, if using, then stir gently. Garnish with the mint sprig and stick of sugar cane, if desired.

NOTE: To make Demerara syrup, combine 1 cup of Demerara or turbinado sugar and 1 cup of water in a small saucepan over medium-high heat. Bring to a brief boil; once the sugar has dissolved, remove the saucepan from the heat. Cool completely before using or storing (in the refrigerator, for up to 2 weeks).

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Recipe Source

Adapted from "Cuban Cocktails," by Ravi DeRossi, Jane Danger and Alla Lapushchik, (Sterling Epicure, 2015).

Tested by M. Carrie Allan .

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