7.29.09 Mint Condition

238.recette cocktail le mojito.w 1280.h 720.m zoom.c middle.ts 1335277568. 790 xxx
drink it in
I drank quite a few mojitos sitting at the bar of the Hotel Nacional in Havana, Cuba, while listening to a band of swoonworthy studs play my request of "Contigo en la Distancia" (one of my all-time favorite love songs), so I feel confident I can recognize what the authentic version of this classic cocktail tastes like. A muddler is a must for making it properly. This handy bar tool is used like a pestle to mash (aka muddle) fruits, herbs or spices in the bottom of a shaker or glass. This helps release and meld their flavors, the better to infuse your mojito (or caipirinha or mint julep). Knock one back this weekend in the company of your beloved and say hello—or ¡hola!—to summer.

Classic Mojito

adapted from Eben Freeman's recipe
makes 1 drink
  • — 5 small mint leave sprigs for garnish
  • — 12 mint leaves
  • — 1 cup crushed ice
  • — 2 heaping teaspoons superfine sugar
  • — 2 tablespoons (1 ounce) fresh lime juice
  • — 2 ounces white rum (I like 10 Cane)
  • — 1 ounce club soda

In a highball glass, stir lime juice and sugar together until sugar dissolves. Add 1/4 cup crushed ice. Rub mint leaves over rim of glass, then add to glass and muddle gently for 15 seconds. Add rum, remaining crushed ice, and club soda. Gently stir for 5 seconds, then serve garnished with mint sprigs. Straw optional.

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