The minty mojito cocktail is Cuba’s answer to the julep and was born in the heady days of pre-Castro Havana.
- 12 leaves fresh spearmint
- 4 teaspoons superfine sugar
- 1 lime, cut in 4 wedges, seeds removed
- 1½ ounces light rum
- About 8 ounces chilled club soda
- Mint sprigs for garnish
- In a tall glass, using a cocktail muddler or a heavy spoon, muddle mint leaves with sugar.
- Set aside one lime wedge for garnish. Squeeze the others into the glass. Drop the squeezed wedges into the glass and muddle and stir until the sugar has dissolved.
- Top with ice. Add rum and stir. Fill the glass with club soda. Garnish with the remaining lime wedge and mint sprig. Serve immediately.
Leah A. Zeldes is food editor of Chicago’s Lerner Newspapers.
Click here for the original article, Homemade Liqueurs with Herbs.