Thomas J. Story
The secret to a good mojito is lots of fresh mint. Habana Restaurant in San Francisco goes through 100 pounds of mint a week to make 1,000 mojitos. The finest leaves get muddled for the drink; imperfect leaves go into a simple syrup.
Levende Lounge, also in San Francisco, crushes even more fresh mint leaves for each drink.
Inspired by both recipes, we developed this simplified home-style mojito that follows their minty lead.
In an 8- to 10-ounce glass, combine 20 rinsed fresh mint leaves (each about 1½ in. long) and 2 teaspoons superfine sugar.
With a wooden spoon, pound mint leaves with sugar to coarsely crush.
Add 4 to 5 tablespoons light rum, 3 tablespoons fresh lime juice; mix well.
Fill glass with ice cubes and 4 to 6 tablespoons chilled soda water.
Garnish with a sprig of fresh mint.
Makes 1 serving.
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