Cuban
Virgin Mojito
Fresh lime, cane syrup, gently bruised mint, chilled soda water, and crushed ice make a brisk alcohol-free mojito with vivid aroma and restrained sweetness.
2 servings · 10 minutes prep · 5 minutes cook
Ingredients
Lime Cane Syrup
- 1/4 cup granulated cane sugar
- 1/4 cup water
- 2 wide strips lime peel, green zest only, no white pith
To Build
- 1/3 cup fresh lime juice
- 20 fresh mint leaves plus 2 sprigs
- 1 1/2 cups chilled soda water
- 3 cups crushed ice
Directions
Make the Lime Cane Syrup
- Rinse and dry the mint, and scrub, rinse, and dry the limes before peeling and juicing. Combine the sugar, water, and lime peel in a small saucepan. Warm just until clear, about 2 minutes; do not boil hard.
- Remove from heat, steep 10 minutes, discard the peel, and chill the syrup for at least 20 minutes.
Wake the Mint
- Divide the mint leaves between two tall glasses and add 1 tablespoon syrup to each. Press gently 2-3 times with the end of a wooden spoon until the leaves are visibly bruised and release a fresh mint aroma, without grinding.
- Divide the lime juice between the glasses and stir to combine.
Build and Finish
- Divide the crushed ice between the glasses, then divide the chilled soda water between them. Lift twice with a long spoon, taste, and add up to 1 more tablespoon syrup per glass if needed.
- Clap the reserved mint sprigs between your palms, tuck them above the ice, and serve before the soda loses its fizz and the mint begins to darken. Refrigerate any remaining lime cane syrup in a covered container for up to 1 week.
