National Rum Day is tomorrow, so the Vallarta restaurants in Manchester, NH, are celebrating with one of our favorite cocktails: the mojito. Although tequila drinks are more common with Mexican food, the mojito is a delightfully refreshing alternative if rum is your spirit of choice. A mojito is slightly more labor-intensive than other cocktails, but the result is well worth the effort. If you’re after something refreshing to sip on while you enjoy some tasty Mexican food, you can’t do much better than a mojito.
Making a mojito takes more steps than your typical cocktail, and you’ll need some equipment. You can make the drink right in the glass or use a cocktail shaker. Either way, you’ll need something to muddle the mint leaves. “Muddling” means gently crushing the mint leaves to release the oils and, thereby, the aroma and flavor. You can use a cocktail muddler, but if you don’t have one, the back of a spoon will do.
Despite the extra steps, a mojito only requires a few ingredients:
Put 3 to 4 mint leaves and the simple syrup into a highball glass or a cocktail shaker. Muddle the mint leaves and then add the rum, lime juice, and ice. If you are using a shaker, use ice cubes, give everything a brief shake, and then pour the drink into the glass over fresh ice. It’s up to you whether or not the mint leaves make it into the glass. If you make the drink in a glass, use crushed ice and swizzle everything together. Either way, yop off your drink with a generous amount of club soda. For a little added flair, garnish the drink with a mint sprig and lime wheel. Pro tip: slap the mint sprig on the back of your hand to release the oils and make it more aromatic.