The Mojito in two acts

Give me mint leaves or give me death.

Nothing says summer is coming to me more than when my four mint plants start producing gigantic leaves. Of course in the South, this means summer starts in May and ends around late October. Now any sane person would wonder what they would do with so much mint or why they don’t just have one plant. Luckily, I am a complete lunatic when it comes to mint and the delicious drink called a mojito.

Sure I make the regular batch of tabouleh and mint is excellent with fresh vegetables like zucchini and carrots or steeped in tea. Still, most of the time my plants are sating my need for a refreshing mojito.

Naturally, I have perfected the recipe for this drink. Or at least perfected it for myself. A close friend of mine, who is a bartender, prefers to use a muddler and soda water. I feel these reduce the flavor of mint and lime. Of course my version may be a little strong for some so I included both methods.

The Mojito

  • 1/2 lime
  • 2 tbsp powdered sugar
  • 5-8 fresh mint leaves (about the length of your pinky)
  • High quality clear rum (at least Cruzan)
  • Ice
  • 1 Collins glass
  • 1 muddler *optional*
  • Soda Water *optional*

Squeeze lime into bottom of glass. It should create about 2 1/2 to tablespoons of juice. Add powdered sugar. Incorporate with lime juice. Add mint leaves. Using the back of a spoon gently crush mint into liquid. Do not break the leaves. You want to release as much mint flavor into the liquid as possible without tearing the leaves. This is the heart of an excellent mojito and will take practice. Fill glass with ice. Add rum until glass is almost full. Stir with spoon till mixed making sure mint leaves do not rise above the top most layer of ice. Drink and enjoy.

Or do this instead.

Cut lime half into 6-8 wedges and drop into glass. Add powdered sugar and mint leaves. Add enough rum to fill 1/3- 1/2 the glass (depending on the strength you prefer). Taking your muddler (looks like the fat end of a drumstick) press ingredients together to extract lime juice and crush mint. Do not overdo it (4-6 presses total.) Fill glass with ice. Add soda water to fill glass. Mix with spoon or pour from one glass to another until incorporated.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Rants, Recipes, Spirits and tagged , . Bookmark the permalink.

32 Responses to The Mojito in two acts

  1. Yum! I adore a good mojito! Have you ever substituted the sugar for agave nectar? It tastes great and puts a little more natural spin on the drink. I try to eliminate refined white sugar whenever I can, and I promise you really can’t tell a difference. I use stevia in my margaritas for the same reason. I’m enjoying checking out all your beautiful recipes and pictures!

  2. lovelaughmirch says:

    I will HAVE to try this recipe this summer… I love mojitos and am always on the hunt to find the best mojito in NYC 🙂 I had a lychee mojito recently and that was pure heaven… I’m sure this will serve as a great base mojito recipe!!!

  3. saminacooks says:

    Mojitos…one of my favorite drinks! First time I ever had one, was on Miami Beach. I wish I had one right now!

  4. Devynn says:

    Powdered sugar! That must be the secret! I’ll definitely give your recipe a shot. Important question about your mint: do you grow it from seed? If so, is it easy to start? I started my first set of seeds a few weeks ago (tomatoes, basil, various annuals), and would love to try mint if you’ve had success.

  5. boogie. says:

    that looks so refreshing!

  6. gluttonandstudent says:

    Looks refreshing! Mojitos are awesome.

    When I was a younger and went camping during the summer, my parents taught me how to make mojitos for everyone. Then I became the “underage bartender” every summer.

  7. I am sure refreshing would be an understatement!

    “Many aspects of my method are based on my feeling and experience. For instance, I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it—and, more important, *I* like to give it.”
    – Julia Child

  8. I used to have a restaurant and I hated it when someone ordered a Mojito! They take such a lot of work (I use brown sugar by the way) to do properly. Someone always orders one when you’re really busy and short staffed and as soon as you make one everyone else who sees it wants one too! So basically you end up making Mojitos for 3 hours straight. That muddling gives you arm ache. Okay enough rant, I wouldn’t mind if you made me one though, yours looks cool!

  9. lajola says:

    This looks very fresh!!! mmm! I would like to have one straight away!!!

  10. bevysthots says:

    Yesh – I should be outside … and I’m heading that way. I’m going to look for mint leaves for your drink. 🙂 LOL! I’m sure I’ll have to wait a tad longer though …. 🙂 Love your blog! Thanks for dropping by mine.

  11. OlieAndBread says:

    Mojitos… so good!!
    I also love Margueritas

  12. Hey man, you had me at mojito. This is probably one of my all time faves. I haven’t used powdered sugar – always simple syrup or agave nectar. I will have to give your version a try once it’s summer here and my mint plant starts sprouting leaves.

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  14. mmm, mojitos. is it bad that i’m craving one now at 6:30 AM? we grow kentucky mint in our yard (in containers, actually, so it doesn’t take over the whole garden), so i’m always looking for mint-based recipes to use it up. grilled minted lamb burgers might be my favorite so far, but mojitos are a close second. maybe i’ll whip up a few this afternoon!

  15. I love mojitos and have been looking for a good recipe, thanks!

  16. amen. this post has me thirsty! looks great.

  17. rebecca says:

    I’ve been thinking about growing mint this year for exactly this purpose. Mojitos are the perfect drink. I’m glad to have found your recipe!

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