Mojito Recipe - The Washington Post
There's a reason this drink has lasted so long and stayed so popular: It's bright, fresh and delicious, a perfect summer sipper.
The classic mojito calls for a good white Cuban-style rum. (It's all about bright, clean flavors, and darker rums -- although delicious -- make for a very different drink.) Substitute regular simple syrup if you must, but Demerara adds richness. Most bars in Cuba opt to use sugar rather than syrup; if you go that route, use 1 1/2 teaspoons of white granulated sugar.
Adapted from "Cuban Cocktails," by Ravi DeRossi, Jane Danger and Alla Lapushchik, (Sterling Epicure, 2015).
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Ingredients
measuring cupServings: 1
Directions
Step 1
Fill a highball glass with ice.
Step 2
Combine the mint leaves (to taste) and Demerara syrup in a cocktail shaker; muddle them, then add the rum and the lime juice. Fill the shaker with ice; seal, and shake vigorously for 15 seconds, then strain into the highball glass. Top with the club soda, if using, then stir gently. Garnish with the mint sprig and stick of sugar cane, if desired.
Step 3
NOTE: To make Demerara syrup, combine 1 cup of Demerara or turbinado sugar and 1 cup of water in a small saucepan over medium-high heat. Bring to a brief boil; once the sugar has dissolved, remove the saucepan from the heat. Cool completely before using or storing (in the refrigerator, for up to 2 weeks).
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Nutritional Facts
Per serving
Calories
170
Carbohydrates
11 g
Sugar
9 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Cuban Cocktails," by Ravi DeRossi, Jane Danger and Alla Lapushchik, (Sterling Epicure, 2015).
Tested by M. Carrie Allan .
Published July 21, 2016
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