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Beverages

Mojito - 2005
​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 1 ½ shots  light rum
  • 1 lime
  • 2 tablespoons  sugar
  • 8 mint leaves -- spearmint/peppermint
  • club soda
  • ice

PREPARATION
In a tall collins glass, add mint leaves, sugar and a splash of club soda. Muddle mint leaves until the mint aroma is released. Cut the lime in 1/2, squeeze the lime juice into glass, dropping 1/2 of the lime into the glass. Fill glass with ice. Add rum and top with club soda. Stir or shake until thoroughly mixed. Garnish with a lime wedge and serve.

Adjust the amount of rum to your own tasting, up to 2 1/2 oz. per serving. Also, you can substitute sugar with 1 tablespoon simple syrup.

To make simple syrup: Heat equal parts sugar and water in a saucepan until just before boiling and stir until the sugar has completely dissolved. Make up a big batch – say a cup of sugar and a cup of water – then toss it in the fridge … it’ll easily keep for a couple of weeks, during which time you’ll be able to whip up mojitos at a moment’s notice, to the delight of your very fortunate friends.

ALTERNATE INGREDIENT LIST FROM BACARDI:
  • 1.5  oz BACARDI Rum
  • 12  fresh spearmint leaves
  • ½ lime
  • 7  oz club soda
  • 2  tbsp. simple syrup (or 4 tsp. sugar)

Refreshing? Yes!!! These are an outstanding poolside drink.

I had my first Mojito in Miami on a layover to Haiti in February 2003. I met Joan's Uncle Carl for dinner... we sat on an outside patio and chatted for a long time while he drank coffee and I drank Mojitos, a Cuban drink. We had a great chat, and it was the last time I saw him before he passed away. Cheers, Uncle Carl!

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