Cuban Mojito

submitted by food.chat
from US
1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
Havana Club white Rum (2 ounces)
2 ounces club soda

There are countless recipes for the Mojito (prounced moh-HEE-toh), but
this version is for the one Hemingway himself enjoyed at the Mojito's
place of birth: La Bodeguita del Medio in Havana, Cuba. If you are
throwing a Cuban theme party (Havana night themed party), plan on serving
mojitos. Place the mint leaves into a long mojito glass (often called a
"collins" glass) and squeeze the juice from a cut lime over it. You'll
want about two ounces of lime juice, so it may not require all of the
juice from a single lime. Add the powdered sugar, then gently smash the
mint into the lime juice and sugar with a muddler (a long wooden device,
though you can also use the back of a fork or spoon if one isn't
available). Add ice (preferably crushed) then add the rum and stir, and
top off with the club soda. Garnish with a mint sprig. Optional: While
the following isn't the authentic original Bodeguita del Medio Cuban
recipe for a mojito, some people will take half of the juiced lime and
cut into into four wedges to add to the glass. Another variation is to
add Angostura bitters to cut the mojito's sweetness, which is a popular
version in Havana hotels although not the true Bodeguita recipe. Some
Cubans also use "guarapo" in place of the powdered sugar, which is a
sugar cane syrup available in some supermarkets or online Latin grocery
stores.


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