The mojito originated in the Caribbean, probably in Cuba. Since then it has infiltrated bar menus across the globe.  It is more or less a rum smash with the addition of club soda, which makes for a long, thirst-quenching drink but there are a few tricks to making the perfect mojito.

6 fresh mint leaves
1 1⁄2 Tbs. simple syrup (see related recipe at left)
1 Tbs. fresh lime juice
Crushed ice as needed
2 fl. oz. light rum
2 fl. oz. club soda
1 lime wedge

Put the mint leaves in the bottom of a highball glass. Add the simple syrup and lime juice and muddle well. Fill the glass with crushed ice. Add the rum and club soda and stir briefly. Add the lime wedge.

Serves 1

Adapted from Williams-Sonoma Guides, The Bar Guide, by Ray Foley (Time-Life Books, 1999).