|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||7%|
|Total Sugars 10g|
|Vitamin C 19mg||97%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Who hasn't dreamt about sipping mojitos while staring out at the crystal blue waters of the Caribbean? A mojito's refreshing mint and mildly sweet white rum on ice seems like the perfect combination both to combat the hot sun and to relax while on vacation. But you don't have to wait for a fantasy trip to come your way to enjoy this classic cocktail. Allow this simple recipe, with bright mint highlighting the light-bodied rum, to transport you to a tropical locale while sipped just on your porch or in your backyard. Easy to make, our recipe makes one cocktail, but it's easily doubled or tripled if needed—just be mindful to assemble the ingredients in each glass instead of making a big pitcher. This fashionable yet traditional mojito is perfect for any summer occasion.
Born in Havana, Cuba, the mojito is a classic highball. Although there are many versions of the origin story of the cocktail, they all agree that this beverage is as Cuban as it gets and that white rum, juicy limes, and "true" mint are musts when preparing it. With its plethora of varieties, we recommend using spearmint, the closest in flavor to hierba buena, a type of mint used in making mojitos in Cuba. Abstain from using peppermint, as its astringent flavor might ruin the cocktail and leave you with a mouthful of overwhelming freshness. If you are lucky, you might find fresh hierba buena (or yerba buena) in Latin markets.
Claimed to be loved by Ernst Hemingway, the cocktail traveled abroad and has become ubiquitous, as its refreshing taste makes it palatable to most and its mild sweetness is easy to drink. For this recipe, you need a tall glass, like a Collins, and a muddler to crush the spearmint and release its oils and flavor. If you don't have one, use the back of a wooden spoon to press the herbs against the glass. We use powdered sugar because it dissolves quickly, but many recipes use granulated sugar. In a pinch it works well, although it needs a lot more stirring to dissolve. Alternatively, process the white sugar in a blender to make the granules finer.
Gather the ingredients.
Put the mint leaves into a Collins glass and squeeze the lime juice over them.
Add the powdered sugar and then muddle the mint, lime juice, and sugar together.
Add crushed ice.
Stir in the rum and top off with the club soda.
Garnish with a mint sprig.