The Mojito: The Most Versatile of the Summer Cocktails

The Mojito — which was has been all  the rage for savvy and sophisticated summer partiers — took over the cocktail spotlight with a vengeance over the past few years. The drink, which, is actually a traditional Cuban highball, became wildly popular because of it’s versatility and the many variations of Mojitos offered in restaurants and clubs around the country. This cocktail has that certain something that captures the excitement of the heat, the splendor of summer and our little acohol-loving hearts.Try a few of ro’s  favorites. –roz edward

Basic Recipe
1 1/2 ounces light rum 
12 fresh spearmint leaves
1/2 lime
2 tablespoons simple syrup (equal amounts sugar and water heated until sugar dissolves, cooled) or 4 teaspoons sugar
Ice
Club soda
Lime wedge and mint sprig, for garnish






Preparation:
In a tall glass, muddle or mash together the mint leaves and lime. Add the simple syrup or sugar and fill the glass with ice. Add the rum and top with club soda, stir well. Garnish with a lime wedge and a sprig of mint.

Northeast
This mojito cocktail using Cruzan Orange was created by Trina Storm, bar manager at City Bar in Boston.
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients:
1 1/2 ounce Cruzan Orange Rum
2 splashes soda water
1 teaspoon super fine sugar
1/2 Kaffir lime
6 mint leaves
lime wedges

Preparation:
In a mixing glass, muddle kaffir lime, mint sprigs, sugar and a splash of soda water. Add ice and Cruzan and give two strong shakes. Pour into a tall glass, top off with a splash of soda water and garnish with lime wedge.

Southwest
Recipe provided by Sommelier Jason Carlen and Chef Dan Zivic, Old House Restaurant in the Eldorado Hotel & Spa, Santa Fe, New Mexico.
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients:
1 1/2 ounces Captain Morgan Spiced Rum
1 1/2 ounces lime juice
ginger ale
6 mint leaves
3 slivers of fresh ginger
mint sprig



Preparation:
In a tall glass, muddle mint leaves, lime juice, and fresh ginger. Add Captain Morgan and ice. Top with ginger ale and garnish with a mint sprig.