Not ready for summer to end? Put a mojito in your hand. Squeeze out the last precious days of summer as hard as you’re going to have to squeeze the limes for this recipe! Make the base of the mojito mixture—rum, lime juice, and mint infused simple syrup—at home and take it to camp in a 1 quart jug or mason jar. You’ll muddle the fresh mint leaves directly in the jug right before you’re ready for the cocktail hour to begin. Note that these are tangy, somewhat strong. If you like them weaker, add more club soda to each glass.
Makes 4 to 6 cocktails
1/2 cup sugar (for simply syrup)
juice of 6 limes
1-1/2 cups white rum
1 bunch fresh mint
1 two-liter bottle club soda, chilled
- To make the simple syrup: put the sugar in a small pot (or a microwave-proof cup) with 1/2 water and bring to a simmer. Stir to dissolve the sugar. Add a handful of mint leaves and let them steep for about 30 minutes. Remove the leaves and set aside.
- Juice 5 of the limes. (You should have about 3/4 cup.) Wash the other lime and save it for the garnish.
- Combine the rum, lime juice, and simple syrup in a 1 quart jug or mason jar with a tight seal. It should be about 3/4 full. Refrigerate until you’re ready to transfer to a cooler.
- Wrap the bunch of mint in damp paper towels and put in a sealable plastic bag or container.
- Add the remaining mint leaves to the rum, lime, and simple syrup mixture. Save a few sprigs for the garnish.
- Using a muddle or wooden spoon, mash the mint to release the oils. Mash it good! Seal the jug and shake well.
- Pour over ice and top off with club soda. Add a squeeze of lime and garnish with a mint leaf or two.
Sprinkle a thin layer of sugar on a plate or paper towel. Run a lime wedge around the rim of each glass and dip in the sugar.