Mixing Mojitos

It is my opinion that some mixed drinks are easy to make and others are downright precarious. When I am hosting a party—and I love to host parties—I like to treat guests to a new, surprising cocktail. Margaritas, gin & tonics and even lemon drops are pretty easy to make; in other words there is fudge room (too much of this, too little of that, and it still tastes good—mind you, I have been proven wrong on this point). Mojitos, Manhattans and sidecars, on the other hand, seem persnickety—easy to mess up. It took me some serious experimenting to hit this mojito out of the park:

Mojito
Serves 2.

2 glugs of Mint Simple Syrup (recipe below)
Juice of 1 lime (plus to taste)
6-10 mint leaves
1 cup light Rum—(Cruzan Light Rum is smooth & low budget)
Soda (fill 1/4 or less of each glass w/soda; 3/4 will be the good stuff)

Wipe lime slice around top rim of martini glass, dip in sugar, place splash of soda in each empty glass. Combine all ingredients except soda in shaker. Muddle and/or shake and strain into glass. No, there aren’t chunks of mint or ice in this mojito; try it—you will love it.

Mint Simple Syrup
2 cups sugar
2 1/2 cups water
15-20 mint leaves

Bring to simmer over medium heat; simmer 5 minutes. Add mint leaves and turn off heat. Cool to room temperature. Strain out mint leaves and pour into bottle (keeps for weeks at room temp with tight lid; I recycle olive oil and maple syrup bottles and make my own labels for whatever inhabits the jar next).

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