Classic Mojito

What to Put on the Table With Classic Mojito

• Serve with Cuban sandwiches, ceviche or grilled prawns
• A perfect hot-afternoon drink
• Follow with strong coffee

Making Classic Mojito, Step by Step

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1. Put the mint leaves and sugar in the base of a tall glass.

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2. Press the mint gently against the sugar with a muddler five or six times — just enough to release the aroma. Do not grind or tear the leaves.

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3. Add the lime juice and stir until the sugar has dissolved completely.

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4. Add the rum and stir once more.

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5. Fill the glass with crushed ice, right to the top.

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6. Top with chilled soda water and stir gently from the bottom to lift the mint through the drink.

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7. Slap a mint sprig between your palms to release its aroma and tuck it in beside a lime wedge. Serve with a straw.

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A Few Notes

Press, do not muddle to pieces. Blackened, shredded mint makes a bitter mojito.

Crushed ice, not cubes. It dilutes at the right rate and keeps the drink properly cold.

Use a decent aged-lite Cuban-style rum; the flavour is not hidden here.

Changing the Recipe

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Keeping What's Left

Mix to order. Sugar syrup keeps 1 month refrigerated. Never batch a mojito with the soda in.

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.