With summer just around the corner it’ll be nice to enjoy a classic Havana tradition again, the mojito!
Havana’s refreshing answer to the Mint Julep has become a new classic in many American hot spots. Yet another of Hemingway’s favorite Cuban cocktails, Mojitos are traditionally made by muddling together the mint, lime, and sugar, ideally with a white rum, with some versions adding a splash of club soda for that traditional style.
Here are two different ways to prepare the Mojito, in years past we’ve used both quite successfully. One is the traditional method; the other is a quicker version that takes the “shaken not stirred” route to Havana. Lo and behold, both will get you to the same place: Mojito Havana Town!
- 1 ounce fresh lime juice
- 1 tablespoon superfine sugar
- 6 to 8 fresh mint leaves
- 2 ounces light rum
- 3 to 4 ounces chilled club soda
- Fresh mint sprig
In the bottom of a highball glass, muddle together the lime juice, sugar, and mint leaves until the sugar is dissolved. Add the rum. Fill the glass with ice and top with club soda. Garnish with the mint sprig.
Shake the lime juice, sugar, mint leaves, and rum vigorously with ice. Without straining, pour the entire contents of the shaker into a highball glass, and top with club soda. Garnish with the mint sprig.
To be on the safe side, make two and top it off, like me, with a Padrón.
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