The Original Mojito (Mojito with Sugar Cane Juice)

	Muddle 5-6 mint leaves, 3 drops bitters, and 3 lime quarters in the bottom of a tall mojito glass.
	Fill the glass to the top with ice.
	Add 2 ounces light rum.
	Fill the remainder of mojito glass with guarapo, leaving ½" at top of glass. Top off with club soda.
	Cover the glass and shake vigorously for 4-5 seconds. Serve with straw. Garnish with lime wedge and sugarcane stick.

Somewhere between guarapo and granulated sugar, lies simple syrup.   Simple syrup is essentially “sugar water” made by dissolving sugar in boiling water.  Some people refer to it as mojito simple syrup, but simple syrup has many uses in cocktail making.   Simple syrup yields more volume than sugar alone, yet it is lighter than the guarapo-based mojito.  Simple syrup also makes the mojito with the smoothest texture, as the sugar particles have already been dissolved before assembling the mojito.   Simple syrup is very sweet – so for those seeking very sweet drinks, this is a good choice for making the mojito.  

½ lime, quartered

5-6 fresh mint leaves
Crushed Ice
2 ounces White/light rum

1 ounce simple syrup^*

2 drops bitters

3 ounces Club Soda

* Simple Sugar Syrup:

1 cup water

1 cup sugar

Bring water and sugar to a low boil and cook for 2-3 minutes until sugar dissolves.  Water will appear slightly cloudy, but will become clear as it cools.  Cool to room temperature.   Store in the refrigerator in a squeeze bottle or airtight container.   If properly sealed, the syrup will keep up to 2 weeks.  One batch will make about 12 mojitos.

Muddle lime and mint in the bottom of a tall glass. Add light rum, simple syrup, and bitters. Fill the glass to the top with ice. Top with club soda.   Cover the glass with a shaker tin or transfer the mixture to a shaker and shake for 5-6 seconds.   Garnish with lime wedge, mint sprig, and sugar cane swizzle stick.

The Cuban Mojito (Mojito with Granulated Sugar)

Hot Havana nights – music, dancing, and, of course, the mojito.   The Havana hotspots that brought fame to the mojito in the 1920’s and 1930’s made the drink using granulated sugar.   Although it can be challenging to completely dissolve all the sugar in this mojito, that is beauty of using it – it gives the drink varying degrees of surprising sweetness and texture.   This recipe should be made in a glass with slightly less volume, about 12 ounces because granulated sugar will not have the volume of simple syrup or guarapo.

½ lime, quartered

5-6 fresh mint leaves
2 teaspoons of granulated white sugar

Crushed Ice
2 ounces white or light rum

2 drops bitters

5 ounces club soda

In the bottom of a mojito glass, muddle lime, mint, and sugar.   Add 2 ounces light rum.   Fill the glass to the top with crushed ice.   Top with club soda.   Cover the glass with a shaker tin or transfer the mixture to a shaker and shake for 5-6 seconds.   Serve with straw. Garnish with lime wedge, mint sprig, and sugar cane swizzle stick.

Faux-jito (Virgin Mojito)

Although rum gives the mojito its kick, the flavors of the mojito can be savored without the alcohol.   The faux-jito shows off the mojito’s simple yet unique combination of lime, mint, sugar through a few muddles and shakes.   This can also be made by the pitcher and it a refreshing and distinctive alternative to lemonade or other fruit punches.  Your guests wont forget the mojito pitcher!

¾ lime, cut into 3 pieces

5-6 fresh mint leaves
Ice cubes

5 ounces guarapo (sugar cane juice)
4 ounces club soda

Muddle lime and mint in the bottom of a tall glass. Fill the glass to the top with ice.   Add guarapo and soda.   Cover the glass with a shaker tin or transfer the mixture to a shaker and shake for 5-6 seconds.   Garnish with lime wedge, mint sprig, and sugar cane swizzle stick.