Hummingbird Recipe. Mojito.

Mojito, Cuban Inspiration

Recipe for Epicurious by Eben Freeman, bar and restaurant consultant. While the majority of recipes use sugar syrup as the sweetener, Freeman’s recipe calls for superfine sugar adding a bit of texture. Another nuance of Freeman’s recipe is that the mint leaves are torn to release the flavor rather than muddled. If you do choose to muddle the mint leaves in sugar syrup, remember that less is more as the mint flavor becomes bitter from over zealous muddling. There are so many recipes out there, all of them very similar. This one got five stars and Freeman really sounds like he knows what he is doing!! Regardless of which recipe you choose, don’t forget to kick back and relax when you drink it! That’s what a mojito is all about, and without a doubt, we need it!

2 tablespoons (1 ounce) fresh lime juice

2 heaping teaspoons superfine sugar

1 cup crushed ice

12 fresh mint leaves, plus 5 small sprigs for garnish

1/4 cup (2 ounces) white rum

2 tablespoons (1 ounce) club soda

In 10-ounce glass (such as Collins or highball), stir together lime juice and sugar until sugar dissolves.

Add 1/4 cup crushed ice.

Rub mint leaves over rim of glass, then tear leaves in half and add to glass. Gently stir for 15 seconds, then add rum, remaining crushed ice, and club soda. Gently stir for 5 seconds, then tuck mint sprigs into top of glass and insert tall straw.