When my friends and I get together to drink mojitos, trouble usually ensues. There was the time in college when my friend Alison and I, on a calorie cutting kick, decided to make cocktails with Splenda instead of sugar or simple syrup. I’m pretty sure “hangover” doesn’t even begin to describe what I felt the next day.
And then there was Memorial Day 2010. We just won’t go there.
Instead, let’s just talk about how the very sight or scent of a mojito can evoke calming images of vacation days spent lazily by a pool or perhaps, with your toes buried in the sand.
Mojitos are traditionally a Cuban cocktail, though I’ve had delicious renditions at Spanish and Peruvian restaurants as well. Until recently, I had yet to make a killer mojito in my own kitchen, but with a few 90+ degree days already behind us this summer, it seemed like it was time to change that.
And because it’s Friday, because it’s summer and because it’s about 60 degrees F in Chicago – which is hardly the kind of weather for drinking poolside – I figured it was also time to share my recipe with you.
Not to mention the fact that my pool is at my gym and I’m pretty sure they would frown upon any kind of drinking poolside.
But maybe there are some things that you never know until you try.
- 6 ounces light rum
- 12 mint sprigs, or spearmint, 8 roughly broken apart
- 6 tablespoons fresh lime juice
- 4 tablespoons sugar
- Club soda
- 4 slices lime
- Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda. Garnish each with a slice of lime and a sprig of mint.