Best described as sparkling mint limeade with rum, this classic Cuban cocktail is open to interpretation. My version has more lime and mint than the standard fare. It’s a flavor combination I particularly love and I have an endless supply of mint growing by the side of my house.
For a non-alcoholic mojito, simply omit the rum.
⅓ cup sugar
½ cup boiling water
1 bunch fresh mint sprigs
3 limes, thinly sliced or cut into wedges
6 ounces fresh lime juice (12 tablespoons or juice of 6 limes)
9 ounces light rum
1. To make a simple syrup: Place the sugar and water in a small heatproof glass and stir until the sugar has dissolved and the liquid is clear. Set aside to cool.
2. Place the mint leaves and lime slices in a large pitcher and muddle (slightly mash with a straight end of a wooden spoon) together.
3. Add the lime juice, cooled simple syrup, and rum and mix well.
4. Fill tall glasses with ice cubes and divide the mixture evenly between the six glasses. Fill to the top with seltzer or club soda.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)