If warm-weather cocktails held a contest to choose a mascot, it would surely come down to a tie between mint and lime. They are the very heart of this classic mojito. With three whole mint sprigs — crushed and swiped around the rim of the glass — it delivers a veritable noseful of mint. All that herby perfume combined with bright lime, sweet rum, and a glassful of crushed ice, makes for a drink that’s icy cold and deeply refreshing.
We like to mix up mojitos on the weekend. They’re lovely after a few hours of yard work or a long evening hike through the neighborhood. They’re also our go-to for a dance party à deux on the patio — summer, summer, summertime.
Our tip: Wondering about a food pairing? Think grilled scallop skewers, air fryer fish tacos, or lime-infused shrimp ceviche.
2 tsp granulated sugar
4 lime wedges
3 mint sprigs, divided
1 ¾ oz Bacardí Carta Blanca rum
2 oz club soda
Add the sugar to a tall glass, and then juice the lime wedges over it.
Bruise two of the mint sprigs by clapping them between your palms, rub them around the rim of the glass — and then drop them in.
Muddle the mint, sugar, and lime juice.
Fill the glass halfway with crushed ice, add the rum, and stir the ingredients together.
Top with more crushed ice, club soda, and a sprig of mint.
Recipe adapted from: Bacardí