Mojito

With classes starting soon, summer in Vermillion is drawing to a symbolic close. It's an appropriate time to celebrate one of the most emblematic drinks of the season, the mojito. Like its cousin, the daiquiri, the mojito originates in Cuba. While everything that's in the daiquiri as also in the mojito, they are quite different in character. Where the daiquiri is an exercise in simplicity and balance, the mojito goes all in on the mint, with a hint of effervescence from the soda. This makes it a terrifically refreshing cocktail for the hot weather. It's a classic for good reason. I enjoyed mine while grilling brats for dinner.

In my opinion, a good mojito should be a showcase for the mint. Otherwise, you may as well have a Tom Collins. As such, I recommend going for a clean, Spanish-style rum. I used the same Flor de Caña Extra Seco from the daiquiri recipe. I've also liked it with Don Q Cristal, which is an even more unobtrusive Puerto Rican rum, similar to Bacardi, but a a little less harsh. Want to go with Jamaican? I'm sure that would be delicious, but it would be a different drink. There seems to be some debate on whether a mojito should be shaken (similar to a Collins) or built in the glass and swizzled. I shake and strain (based on the "Modern Mojito" from Cocktail Chemistry), as I don't care to have a lot of extra vegetation in the glass, which tends to get stuck in the straw. You can even double strain if you want it extra clean. However, I do add some lime rind to the shaker when muddling to get a little extra lime juice and oils in there. 

Ingredients

• 1 oz. simple syrup (1:1 white sugar and water)
• 3/4 oz. fresh lime juice (about 1 small lime)
• 10 spearmint leaves
• 2 oz. white rum (Spanish style)
• 2 oz. soda water
• Garnish: mint sprig

Equipment

• Muddler (use a wooden one with a flat end)
• Cocktail shaker
• Collins glass

Instructions

Prepare the Collins glass about 3/4 full with ice cubes. 

Halve the lime, squeeze out about 3/4 oz. juice, and add juice to shaker. Add the simple syrup and mint leaves. Take one of the squeezed out lime halves, cut it in half again, and drop into the shaker. Gently muddle everything in the shaker several times. Add the rum and fill with ice. Give it a good shake until cold and strain into the glass. Top up the glass with soda water. Clap the mint sprig between hands to release aromas. Garnish with the mint sprig and serve with a straw.