Fresh mint is super abundant this time of year. The crop in my garden is already a bit out of control, and it’s only May! I use mint all summer long in iced tea, fruit salads, tabbouleh, and more. But, hands-down, the best use for fresh mint is for making an icy-cold Mojito on a hot summer evening.
The Mojito is a traditional Cuban cocktail made with lime juice, sugar, sparkling water, white rum, and of course, fresh mint. There are a variety of variations to the basic recipe involving all kinds of ingredients—ginger, pomegranate, mango, blood orange, coconut, even chili lime! Basically, the Mojito is only limited by your imagination. Recently, Cathy made this gorgeous Mojito with some beautiful fresh raspberries. It was delicious—and so pretty we had to shoot it!
as photographed by our team, à la Carte Partners
Makes 1 serving
8 fresh mint leaves
1/2 ounce freshly squeezed lime juice
1 teaspoon superfine sugar
2 ounces white rum
2-3 ounces seltzer
4-6 fresh raspberries
- Place mint leaves, lime juice and sugar in a highball glass (something tall and narrow is perfect). Using the straight end of a wooden spoon, gently press on leaves to release flavor (“muddle” is the official term).
- Fill glass with ice cubes. Pour in rum. Top off with seltzer. Drop in raspberries, and sip!