Mojito Mint
If you are herb gardening and you are cooking, there is every reason to include mint mojito plants, especially this famous variety.
While recipes call for any available variety of Spearmint, the real mojito can only be made with the true Mojito Mint. This culinary herb, a native to Cuba, was previously impossible to get in North America but thanks to Toronto mojito enthusiast Catherine Nasmith who visited Cuba in 2006, we now have the authentic plant from Cuba. Not just great in beverages, Mojito Mint also makes a great seasoning for meats and confections.
First, muddle the mint. Place it in the bottom of a cocktail shaker and use a cocktail muddler to press it until it becomes aromatic. When you’re muddling the mint, your goal isn’t to pulverize it or crush it. Instead, just bruise it slightly to help it release its fragrant oils. This should only take a few taps with your muddler!
Second, shake! Add the rum, lime juice, simple syrup, and a handful of ice to the cocktail shaker, and shake it vigorously until the ingredients are completely combined and chilled