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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Warning: if you try this recipe, you'll never again trust a bartender to mix your mojito. I was fed up with mediocre bar mojitos, and decided to learn to make a traditional one myself. After much research, I think I've arrived at perfection. Try it for yourself! Notes: Real sugar cane syrup really does make a difference. Any good liquor store will have it. Use mineral water with a high effervescence, like Perrier. You want a bit of texture to your mojito to balance the sweetness. Ingredients:
3/4 fluid ounce cane syrup |
1 fluid ounce fresh-squeezed lime juice |
1 lime peel, whole |
2 fluid ounces white rum |
2 stalks fresh mint leaves, rinsed |
3 fluid ounces sparkling water |
1 -2 cup crushed ice |
Directions:
1. Muddle the leaves into the cane syrup to release the mint’s flavor.
2. Add the lime juice, rum, mineral water, and lime hull. Stir.
3. Shovel in the crushed ice until it towers over the brim.
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