The combination of sweetness, refreshing citrus and mint flavors are intended to complement the potent kick of the rum, and have made this highball a popular summer drink.
2 ounces Bacardi Superior Silver or 10 Cane Rum
½ of a lime quartered
1 ounce fresh lime juice
½ ounce sugar syrup**
8-12 mint leaves plus a sprig for garnish
Fever Tree Premium Spring Club Soda
In a tall, slender glass add the lime quarters, sugar and mint. Gently muddle. You don’t want to pulverize the mint, just release the essential oils. Fill the glass ¾ full of ice. Add the rum and lime juice, stir gently to mix. Top with club soda. One last stir and garnish with the sprig of mint.
TIP #1: Before you garnish with the mint sprig, “slap the mint” in the palms of your hands to release the fragrance.
TIP #2: Muddle fruit with the lime, mint and sugar. I like blueberries. Try raspberries, blackberries or a combination of fruits.
**I like to make my syrup for this using Turbinado or brown sugar at a 2:1 ratio. Petite Canne Sugar Cane Syrup also works great.
1½ ounce CRUSOE Organic Spiced Rum
½ ounce FRUITLAB Organic Hibiscus Liqueur
3-4 lime wedges
1 teaspoon sugar or sugar syrup
8 mint leaves plus a sprig for garnish
Splash Q Club “A Superior Club Soda”
In a tall glass muddle mint, sugar, limes. Fill ¾ of the glass with ice. Add spiced rum, hibiscus liqueur. Top with soda. Give a quick stir to blend. Garnish with a sprig of mint.
This champagne variation on the Mojito is from Bemelman’s Bar at the Carlyle Hotel in New York.
1½ ounces Tortuga Light Rum
¾ ounce fresh lime juice
dash of Angostura bitters
1 ounce simple syrup
six fresh mint leaves
1½ ounce chilled champagne
half of a vanilla bean
Shake rum, lime juice, bitters, simple syrup, and mint vigorously with ice. Strain into a chilled champagne flute. Slowly top with champagne, and stir gently. Garnish with the vanilla bean.