This is a collaborative post with photographer Love Les.
Mojitos were my first "signature" cocktail. I learned how to make them after college and absolutely loved making them. They have all the fun of more complicated cocktails- muddling and getting the portions just right, but not too many difficult ingredients to have on hand. I didn't drink until I turned 21 (I know, such a goody two shoes) and so when I did turn 21, my tolerance for alcohol was so low that I needed light cocktails. I've come a long way since my early mojito days, but they still are one of my favorite cocktails in the summer.
The great thing about mojitos is they can be made individually or in a pitcher. If you want to make more than 2, I'd recommend making a pitcher. You can prepare all of the ingredients in advance but the club soda until you're ready to serve, so you don't lose any of the carbonation.
As always, the key is to use good quality ingredients. The mint for these mojitos actually came from our community garden! I use simple syrup because regular sugar doesn't always dissolve easily in cold beverages and ends up all sitting on the bottom. If you muddle properly though, it shouldn't be a problem. You want to make sure you muddle the ingredients properly otherwise, the mint becomes just a garnish, rather than an important ingredient and flavor.
Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 1 cocktail or 1 pitcher
8-10 mint leaves
1-2 limes, juiced
1 T simple syrup (or sugar)
1.5 oz light rum
4-8 oz club soda
1 large bunch mint leaves
10 limes, juiced
1/2-2/3 cup simple syrup
1 cup light rum
1 L club soda
1. Juice limes and make simple syrup.
2. In a tall glass or pitcher, muddle mint, lime juice, and simple syrup until mint leaves are fully crushed and have released oils.
3. Add rum, ice, and club soda. Stir to fully mix drink.
4. Garnish with a sprig of mint and enjoy!