Prep 5 mins
Cook 2 mins
Warning: if you try this recipe, you'll never again trust a bartender to mix your mojito. I was fed up with mediocre bar mojitos, and decided to learn to make a traditional one myself. After much research, I think I've arrived at perfection. Try it for yourself! Notes: Real sugar cane syrup really does make a difference. Any good liquor store will have it. Use mineral water with a high effervescence, like Perrier. You want a bit of texture to your mojito to balance the sweetness.
- 1 fluid ounce cane syrup
- 1 fluid ounce fresh-squeezed lime juice
- 1 lime peel, whole
- 2 fluid ounce white rum
- 2 stalk fresh mint leaves, rinsed
- 3 fluid ounce sparkling water
- 236.59-473.18 ml crushed ice
- Muddle the leaves into the cane syrup to release the mint’s flavor.
- Add the lime juice, rum, mineral water, and lime hull. Stir.
- Shovel in the crushed ice until it towers over the brim.