Mojito
by Jennifer Armentrout
A hot summer day calls for a cool drink like this refreshing Cuban mint and lime cocktail (it’s pronounced moh-HEE-toh). If your barware is particularly fragile, muddle the mint and sugar together in a mortar or other vessel and then transfer it to the serving glass.
Check out the Drinks & Entertaining page to find out how to make a Queen Bee Mojito, as well as dozens of other fun summer cocktail recipes.
Serves one; recipe doubles or quadruples easily
To learn more, read the article:
Spearmint
6 large fresh spearmint leaves, plus 1 nice sprig for garnish
4 tsp. superfine sugar; more to taste
1 lime
Crushed ice as needed
2 fluid oz. (1/4 cup) light rum
Cold club soda as needed
In a tall, narrow (Collins) glass, mash the mint leaves into the sugar with a muddler or a similar tool (like the handle of a wooden spoon) until the leaves look crushed and the sugar starts to turn light green, about 30 seconds. Cut the lime into quarters. Squeeze the juice from all four quarters into the glass, dropping two of the squeezed quarters into the glass as you go. Stir with a teaspoon until the sugar dissolves into the lime juice. Fill the glass with crushed ice and pour the rum over the ice. Top off with club soda, stir well, garnish with the mint sprig, and serve right away.
nutrition information (per serving):
Calories
(kcal):
180;
Fat
(g):
0;
Fat Calories
(kcal):
0;
Saturated Fat
(g):
0;
Protein
(g):
1;
Monounsaturated Fat
(g):
0;
Carbohydrates
(g):
13;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
35;
Cholesterol
(mg):
0;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 59
, pp. 70
August 1, 2003
