Cuban Mojito Recipes

Steps:

• Place 1 teaspoon of sugar into each of two 12 ounce glasses. Squeeze the juice from a lime wedge into each glass, drop in the wedge, and add 2 sprigs of mint. Use a spoon or muddler to mash the sugar, lime juice, and mint together in the bottom of the glasses. Fill each glass about half full with crushed ice. Pour 1/4 cup rum into each glass. Fill the glasses with club soda, stir, and garnish with additional lime wedges.

Steps:

• Cut a round slice of lime, 1 cm thick and slice it into 4 equal parts. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together) to release the lime juice and aroma. Do it gently because hard squishing may release the bitterness from the white part of the lime.
• Put the mint leaves on one hand and clap in order to lightly bruise the leaves to releases the aroma. Rub the mint leaves around the rim of the glass and drop them inches Use a muddler, bar spoon (or even a rolling pin) to gently push the mint down into the lime juice.
• Half fill the glass with crushed ice and pour in the rum. Stir the mix together until the sugar dissolves.
• Top up with crushed ice, a splash of the sparkling water and garnish it with a sprig of mint.

Steps:

• Combine the lime, sugar, and mint in a martini shaker or wide glass. Use a muddler or the handle of a wooden spoon to smash and crush everything together to release the oils and juice.
• When there is a good amount of juice and the sugar begins to dissolve, add the rum and stir to combine.
• Fill two glasses with ice, divide the mixture between glasses, and top off with some soda water. Garnish with a couple of mint leaves and sugar cane stalks.

Steps:

• In 4 highball glasses, add 4 mint leaves, 4 pieces of lime, and 2 teaspoons sugar to each glass. Muddle in the bottom of the glass using a muddler or a wooden spoon. Add ice to each glass, top with the seltzer water, and stir. Add 1-ounce rum to each glass, if desired.

Steps:

• Wash and stem the mint leaves, reserving 6 whole sprigs for garnish. Place the mint leaves in the bottom of a sturdy pitcher and add the sugar. Mash the mint leaves and sugar together, using the tip of a wooden spoon -- this extracts the mint oils. Add the lime juice and rum and stir until the sugar is dissolved. The recipe can be made several hours ahead to this stage. However, expect some discoloring in the mint leaves if you make the mojitos more than 20 minutes ahead.
• Just before serving, add the club soda and gently stir to mix. Partially fill 6 highball glasses with ice. Add the mojito mixture and garnish each glass with a sprig of fresh mint.

Steps:

• Mix sugar and lime juice in a glass; add mint and muddle until mint is broken down. Add sparkling water and ice cubes. Mix rum and champagne into the drink.

Steps:

• Using a pestle and mortar, or a large glass, combine the sugar and mint leaves, and crush to a paste. Add the lime juice and rum. Shake the mixture and divide between 4 small glasses. Top off with seltzer.

Steps:

• Place sugar and mint in a tall glass and using a muddler or back of a spoon mash mint leaves into the sugar.
• Add rum, lime juice and finish with a splash of club soda. Add ice and serve.

Steps:

• Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime.
• Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device *pictured on the website*, though you can also use the back of a fork or spoon if one isn't available).
• Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.

Steps:

• Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
• With the machine running, slowly add the oil in a thin stream until emulsified.
• Transfer to a small bowl and season to taste with pepper.
• Stir in the cilantro.
• The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.