Fresh Lime and Mint Mojito

Ingredients

• Cold-stirred syrup — use the entire batch

  30 g white granulated sugar

  weigh before dissolving

• 30 g drinking water

  room temperature, for the syrup

• Two mojitos

  60 g fresh lime juice

  strained, measured after squeezing;30g per glass

• 6 g fresh spearmint

  edible leaves and tender tips only;4g for muddling and2g for garnish

• 100 ml white rum

  40% ABV /80 proof, plain unsweetened;50ml per glass

• 160 g plain carbonated water

  well chilled, unsweetened and no added sodium;80g per glass

• 300 g ice cubes

  clean drinking-water ice;150g per glass

Directions

1. Dissolve the sugar without heating

   Put 30 g white granulated sugar and 30 g room-temperature drinking water in a clean small jar. Stir for 2–4 minutes, scraping the bottom, until no crystals remain and the syrup looks clear. Let it stand briefly and stir again if necessary; do not boil or reduce it. This makes about 60 g syrup, all for these two drinks. Scrape the jar thoroughly so the measured sugar is not left behind. You can prepare the syrup ahead and refrigerate it in a clean covered jar for up to 3 days.

2. Prepare fresh lime juice and mint

   Wash the limes and mint under running water, then dry with a clean towel. Squeeze limes and strain out seeds and pulp until you have 60 g juice. The amount of whole fruit needed varies; only the measured juice enters the recipe. Weigh 6 g edible spearmint leaves and tender tips. Reserve 2 g attractive tender tips for finishing and use the remaining 4 g leaves for muddling. Keep the mint cool. Do not add lime peel, wedges, extra fruit or additional garnish.

3. Divide the syrup, lime and mint

   Use two sturdy 400–450 ml highball glasses with enough room for ice and liquid. Divide all the syrup evenly between them, scraping the jar clean, so each gets half the sugar and water. Add 30 g strained lime juice and 2 g muddling mint leaves to each glass. Keep the reserved 2 g mint tips separate for the final step. The glasses should contain only syrup, lime juice and mint at this point.

4. Press the mint gently and measure the rum

   Use a blunt muddler to give the mint in each glass 4–6 gentle presses, just enough to bruise the leaves and release aroma. Do not grind the leaves to fragments, and avoid force against thin glass. Measure 50 ml plain white rum at 40% ABV into each glass, for 100 ml total. Stir briefly to combine with the syrup and lime. Flavored or sweetened rum and higher-proof spirits change the taste, alcohol and nutrition; they are not equivalent substitutions.

5. Add ice and cold carbonated water

   Using a clean scoop, add 150 g drinking-water ice cubes to each glass, for 300 g total. Pour 80 g well-chilled plain unsweetened carbonated water slowly down the inside of each glass, for 160 g total. Use glasses large enough for the full measured drink without overflowing. Do not add tonic, lemonade, grapefruit soda or extra syrup. Carbonated water goes in last; never put a carbonated mixture in a sealed shaker.

6. Stir lightly, garnish and serve immediately

   Lift the liquid from the bottom with a bar spoon and give each drink 2–3 gentle turns so the syrup is distributed without flattening the bubbles. Divide the reserved 2 g mint tips evenly between the glasses. There are no lime slices or extra sugar rims. Serve immediately while cold and sparkling. This is an alcoholic cocktail, not a non-alcoholic drink. Do not batch the ice and bubbles ahead: they dilute and go flat. The estimate uses half of every measured ingredient per glass; ice melt, final volume and finished alcohol concentration are not fixed.