Guest Post: Mojitos

This week while lounging around the pool at my parent's house Ray treated us all to a batch of refreshing mojitos. Here's his approach to this Cuban classic:

“I’m a fiend for mojitos.” This single line uttered by Colin Ferrell at the height of douchebaggery (I’m not a fan) in Michael Mann’s Miami Vice nearly ruined a favorite drink. This line lingers in the periphery of my brain whenever I order the Cuban cocktail. How unfortunate as the associations with this minty, lime-enhanced rum concoction should be much richer. Tales told in bars link the mojito to “El Draque,” a 16th century drink named in honor of Sir Francis Drake. Or, if you’re the more contemporary and/or literary sort, perhaps the fact that the mojito was a favorite of Ernest Hemingway is your style. Regardless, it’s a tasty beverage and perfect for summer. I recommend breaking out the highball glasses and getting creative with your facial hair, harassing the Spanish, or writing some stoic prose while sipping on your new summer cocktail of choice.

Mojitos, for four

5 oz. rum (such as bacardi)

2 dzn. mint leaves

4 tbsp. sugar

2 oz. lime juice

1 bottle mineral water (I prefer topo chico)

Divide the mint leaves & sugar among the glasses. Muddle the two together with the back of a wooden spoon or muddler if you have it. Cover with ice. Divide the rum, lime juice & mineral water among the glasses & garnish with mint or lime.