Happy Hour: The Best Mojito Recipe

My love for mojitos runs deep. It was my first legal drink (at Le Plein Soleil, in Paris, France) and no matter what I’ve ordered or mixed up since, every time I take a sip of a mojito, I’m reminded why I love it so much. I have made this recipe for my parents, mixed it up by a campfire, and served it for movie night. While I could drink this concoction year-round, it always tastes sweeter at the end of a long, hot day. It’s the perfect summer drink.

As previously mentioned, I love lime and mint a lot. I’d argue that they are my two favorite flavors. With a mojito made right, you’ll get a big kick of both. Being that it is my favorite drink, I don’t do twists on it, but rather have perfected the traditional recipe. (My mom has been talking up a pineapple version for over a year, and I just can’t pull the trigger on adding something to what is already perfect, in my eyes.)

This cocktail has a reputation for being a little high maintenance, and while it’s not as easy as, say, a gin & tonic, it certainly does not have to be difficult. For my recipe, I keep it simple. I use regular sugar in place of simple syrup, unless I’ve got some free time to stand over a stove making it (which is never). Sure, you probably won’t be muddling mint leaves for twenty of your closest friends, but a good mojito is sometimes best enjoyed on the porch with your best friend on a quiet summer night.

(makes one drink)
1 lime
4-5 mint leaves
1 shot white rum
1 tsp. sugar
Tonic water

In a highball glass, muddle mint leaves with sugar. Add ice to glass. Pour in rum and juice of one lime. Fill with tonic water. Stir and enjoy!

Note: Be sure not to crush the mint leaves. Merely press firmly with a muddler (or the blunt end of an ice cream scoop like me!) to release the juices.