Mojitos to me are the ultimate summer cocktail. They are great to sip on near the pool or at the beach. There is something about fresh mint and lime that is very refreshing. This cocktail originated in Cuba but has become very popular in upscale bars in the United States over the past five years. Most bars in NYC that serve mojitos charge at least $10 or more for one drink. Some bars and restaurants have specialty mojitos like berry mojitos and coconut mojitos. Those are fine and you can make them at home too, but this is a recipe for the traditional mojito. Following this recipe will set you back about $30 but it’s all worth it. Making mojitos at home is a sure way to impress your friends.
There isn’t exact measurements with this recipe because I usually make a large pitcher of mojitos instead of making them individually. I also add mint and/or lime juice to my liking. The usual rule when making cocktails is about a four count per person (roughly 4 oz), which means count to four while pouring the liquor; if the pitcher was for 4 people you would count to 16 while pouring. The four count would make them a bit strong so if you want them on the weaker side then count to 2 or 3 per person. The reason why the photo of the mojito above is a yellowish tint is because when we were making these mojitos for my birthday party we only had brown sugar available in the kitchen so we made a simple syrup out of that.
- Bacardi Rum (you should spend the extra money and buy the good rum)
- Club soda
- Fresh Mint
- Simple syrup