Homemade Liqueurs with Herbs: Mojito Cocktail

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<em>Serves 1<br />
</em>The minty mojito cocktail is Cuba’s answer to the julep and was born in the heady days of pre-Castro Havana.</p>
<ul>
<li>12 leaves fresh spearmint</li>
<li>4 teaspoons superfine sugar</li>
<li>1 lime, cut in 4 wedges, seeds removed</li>
<li>Ice</li>
<li>1½ ounces light rum</li>
<li>About 8 ounces chilled club soda</li>
<li>Mint sprigs for garnish</li>
</ul>
<ol>
<li>In a tall glass, using a cocktail muddler or a heavy spoon, muddle mint leaves with sugar.</li>
<li>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.</li>
<li>Top with ice. Add rum and stir. Fill the glass with club soda. Garnish with the remaining lime wedge and mint sprig. Serve immediately.</li>
</ol>
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<p>Leah A. Zeldes is food editor of Chicago’s Lerner Newspapers.</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/exotic-herbal-spirits.aspx”>Homemade Liqueurs with Herbs.</a>
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