My kids are at sleepaway camp for a few weeks, so there’s not much cooking or food shopping going on chez moi. At night, my poor husband wanders back and forth from the fridge to the pantry, somehow hoping food will miraculously appear. I told him that if he’s hungry, he’s more than welcome to go to the store — but, as for me, I’m enjoying a break from feeding our little monsters and all their hungry friends. I am, however, thinking of a cocktail…
See all that mint spreading like wildfire right outside my back door? Let’s make Mojitos :)
To begin, you’ll need fresh mint, rum, club soda, limes and superfine sugar. You can find superfine sugar at most supermarkets — it dissolves quickly, which means you don’t have to fuss with making a simple syrup (regular sugar takes forever to dissolve and can make your cocktail gritty). Simply mix the lime juice and sugar and stir until the sugar dissolves, then tear the mint leaves in half and add them to the glass. Using a muddle stick or end of a wooden spoon, gently stir and mash the mint to release the mint oils. Top with rum, ice, and club soda, then tuck the remaining mint sprigs and lime wedges into the top of glass.
These mojitos are tart and sweet — how I like them — so feel free to adjust the lime juice and sugar to suit your taste. Enjoy!
- 1/4 cup fresh lime juice, from about 2 limes
- 4 heaping teaspoons superfine sugar
- 12 fresh mint leaves, divided, plus more for garnish
- 1/4 cup white rum
- 1/4 cup club soda
- 1 cup crushed ice
- Lime wedges, for serving
- In a tall (10-ounce) glass, combine the lime juice and sugar and stir until the sugar dissolves. Tear the mint leaves in half and add them to the glass. Using a muddle stick or end of a wooden spoon, gently stir and mash the mint to release the mint oils. Add the rum, crushed ice, and club soda. Stir, then tuck remaining the mint sprigs and lime wedges into the top of glass.
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