Mojito

 The Mojito and the Daiquiri share many elements in common: white rum, lime, and sugar.  But while the Daiquiri has a fairly well-known history, including the origin of its name, the Mojito may date back to a 16th century drink called 'El Draque,' in honor of Sir Francis Drake.  The name 'mojito' could come from an African word, from the mojo seasoning used in Cuba, or even from the Spanish word 'mojadito', meaning 'a little wet'.

In any event, the Mojito takes the basic Daiquiri and adds two important ingredients: mint and sparkling water.  In the U.S., the mint used is usually Mentha spicata, or spearmint.  In Cuba, where the Mojito originated, it is often 'yerba buena', an all-purpose word for various mint species, including the indiginous Mentha nemorosa or 'Cuban mint', or the fore-mentioned spearmint.  This was Hemingway's other drink, and they are still proudly served at La Bodeguita in Havana, where Hemingway wrote on the wall: "My mojito in La Bodeguita, My daiquiri in El Floridita".

My recipe makes a small pitcher, but I have found that one is never enough:

Juice of three limes (5-6 oz.)
1/2c superfine sugar (Baker’s sugar, NOT Confectioners)
8 or so 'sprigs' of mint
10 oz. of white rum (this is one drink where Bacardi white is just fine)
500 ml sparkling water (unflavored)

Mix the sugar into the lime juice.  Add the mint and 'muddle': that is, using a 'muddler' or a wooden spoon, crush the mint leaves.  Do not pound or shred them - you are simply opening them up to release the oils inside, so 'bruising' is fine.  Add the rum and mix well.  Add the sparkling water, mix, and fill with ice.  Serve immediately, in a Collins-style tall glass, with small sprig of mint as a garnish.

This is truly the most refreshing drink after a hot day.  The unexpected pairing of mint and lime is cool and savory.  I'll admit that before trying it, I never would have thought it would work.  Apparently, some bars in Cuba add Angostura bitters to cut down the sweetness, but I have never tried this and don't see it as necessary.

To many occasions, I have brought a cooler full of these, usually six or so batches made at once, and they always are gone before the beer.  I now get asked to bring them to events.  It's a great recipe, and has become my 'signature' drink.