I love the clean and pure daiquiri, nothing more than a rum sour. I love a mint julep for its power and herbal freshness. But one thing I don’t like is large fragments of leaves floating in my drink and ever threatening to catch on my front tooth mid-conversation.
I felt like a daiquiri last weekend and made some hastily. I wanted to perfect it. To get more depth from the sugar, I made a simple syrup of brown sugar (equal parts water and brown sugar, heated to dissolve the sugar, then cooled). I pulverized the mint in a mortar, then let the rum soak with it to infuse. Then I strained the rum through a cloth. I combined it all and topped it with sparkling water.
It seemed to me the perfect mojito, and still does.
- 2.5 ounces rum
- 20 to 30 mint leaves, ground to a paste in a mortar
- 1 ounce lime juice (juice from half a lime)
- 1 ounce brown sugar simple syrup
- Seltzer water, as needed
- Lime wedge for garnish
- Pour the rum over the mint in the mortar. Stir and let it sit for 5 or 10 minutes, then strain the rum through a cloth.
- Combine the rum, lime juice, and simple syrup in a highball glass. Fill the glass with ice, top with sparkling water, and garnish with the lime wedge.
If you liked this post, read:
- My past posts with rum include the Dark and Stormy, Man About Town, and Sour Cherry Daiquiri.
- Rum and its history from Salon magazine.
- Hemingway loved a great mojito; learn what other writers enjoyed drinking.
- Portside Distillery here in Cleveland makes various types of rums; and Cleveland Whiskey makes bourbon; small spirit companies are booming throughout the country.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.