Method
Muddle the mint:
- Add 8 to 10 mint leaves and the sugar to a tall highball glass. Press gently with a muddler about 5 to 6 times. You are bruising the mint to release the oil, not pulverising it. Aggressive muddling tears the leaves and makes the drink bitter.
Build:
- Add the lime juice and rum. Stir to dissolve the sugar.
- Fill the glass with crushed ice.
- Top with about 2 oz of club soda.
- Stir from the bottom up to mix the mint and sugar through the drink.
Garnish:
- Slap a fresh mint sprig between your palms (releases more oil) and tuck it into the top of the glass. Add a lime wedge on the rim if you want.
Nutrition
Notes
Brown sugar versus white: original Cuban Mojitos use white. Brown adds molasses notes that some bartenders love and others hate. Your call.
Slapping the mint between your palms is not a bartender flex. It really does release more oil from the leaves than gently placing it on top.
Do not use a blender. Frozen Mojitos exist but they are a different drink. A real Mojito is built in the glass, ice last, fizz on top.