Mojito Recipe

Cocktail

1. 1

   Prepare glass and muddle

   Place the fresh mint leaves (reserve one small sprig for garnish) in the bottom of a highball or Collins glass. Add the fresh lime juice and simple syrup on top of the mint. Gently muddle the mint with a muddler or the back of a wooden spoon 6–8 times — press enough to release the oils but do not shred the leaves.

2. 2

   Add tequila and ice

   Pour 2 oz Cimarron Blanco Tequila into the glass over the muddled mint mixture. Add about 1/2 cup crushed ice (or fill the glass roughly halfway with crushed ice) and stir briefly to chill and lift the mint up through the drink.

3. 3

   Top with soda and finish

   Top the glass with about 3 oz chilled grapefruit soda. Gently stir once or twice to combine — avoid over-stirring which can flatten the soda. Taste and, if desired, add 1 dash Angostura bitters for extra aromatic depth.

4. 4

   Garnish and serve

   Add a few ice cubes to bring the glass level up if needed, then garnish with the reserved mint sprig, a grapefruit wedge or wheel, and optional lime wheel. Serve with a straw and a short light stir before sipping to lift mint aroma.