Also known as a Rum Highball.
Serves: 4 people. Preparation time: 10 minutes.
8 oz. White Rum
4 oz. Sugar Cane Juice (a.k.a. Simple Syrup or Bar Syrup)
1 Quart Bottle Cold Sparkling Water (Club Soda)
4 oz. Fresh Lime Juice (about 3 Cold Limes)
Optional dash of Angostura™ Bitters
8 Sprigs Fresh Mint Leaves (Spearmint Preferred)
Chopped (or Cubed) Ice
4 Highball or Tall Collins Glasses
Take half (4) of the mint sprigs and remove and discard the stem parts.
Muddle all the sugar cane juice, lime juice and those mint leaves together.
Do not shred the leaves, just fold and compress them a few times.
Divide that mixture to the four glasses (about 2 oz. each with some crushed leaves).
Add 1 large shot (2 oz.) white rum to each glass.
Mix those liquids in each glass. (Add bitters if the first drink seems too sweet.)
Fill with chopped ice.
Top with sparkling water. Garnish with the remaining mint sprigs and a notched slice of lime.
Serve with a straw.
Makes a refreshing combination of citrus and mint in a thirst quenching but powerful cooler.
Variations include Strawberry, Peach, Cherry and Lime buy using flavored rum or vodka.
A "Dirty Mojito" uses spiced rum and brown sugar syrup instead.
Mint Juleps (American origin) are similar but are made with bourbon instead of rum and no lime.
Good place to try a Mojito in The Villages is Ruby Tuesday's in Spanish Springs.
"Mojito" - (pronounced "moh-HEE-toh") - Originated in Cuba and used "yerba buena" as the local mint. It was Earnest Hemmingway's favorite drink.