Mojito

1.5 oz BACARDI (white) Rum
12 fresh spearmint leaves
1/2 lime
7 oz club soda
2 tbsp. simple syrup (or 4 tsp. sugar)

The official drink of Miami, very hot in clubs during the summer. Traditionally prepared in a collins glass. To make a Mojito, juice from a lime is added to sugar and mint leaves in a tall glass. The mixture is then gently mashed repeatedly with a muddler. Crushed ice is then added, followed by rum and topped off with club soda.

Be sure to avoid using a mint medley like I did, and use spearmint. I also made the mistake of using too little lime and too much sugar...so it tasted basically like carbonated sugar water with an odd mint medley taste. I also happened to make it on a Sunday morning during the winter...haha.

Resources:

• www.bacardi.com (Go to the bacardi website, dance to the muddle song, and watch the tutorial on how to make a mojito.)
  
• http://www.tasteofcuba.com/mojito.html (Alternate recipe, in depth directions/explanation)
• http://www.esquire.com/drinks/mojito-drink-recipe (History and instructions)
  

Shiso Sangria

By MERIDITH FORD
The Atlanta Journal-Constitution
Published on: 10/11/07

Before the frost shows up on your doorstep pumpkin, take advantage of cooler — but not yet cold — weather by easing into fall with a relaxed cocktail. Since vodka makes such a good mixer, make it work even harder by pairing it with end-of-the-season plums and the tawny sweetness of plum wine.

(ENLARGE)

Related: • Search for more drink recipes • Search ajc.com's recipes • More on food and drink

Shiso Sangria
1 serving

This cocktail, mixed up by Grey Goose mixologist Nick Mautone, is a little like mojito meets sangria — and takes advantage of all the latest cocktail trends — muddling and mixing things up a bit.

1/2 lime, cut into wedges
3/4 ounce simple syrup (see note)
1/4 plum, diced
4 to 6 shiso leaves (available at Asian markets, or substitute purple basil)
Ice
1 ounce vodka
1 ounce plum wine

In the bottom of a cocktail shaker, muddle the lime, simple syrup, plum and shiso leaves. Add the ice, vodka and plum wine. Shake well. Pour into a small rocks glass and garnish with a plum slice and shiso leaf, if desired.

Note: Make simple syrup by mixing equal parts sugar and water and bringing them to a boil. Add a lemon slice, cool, then keep tightly covered in the fridge until needed. It will keep for several weeks in the fridge.

http://www.ajc.com/search/content/living/food/stories/cocktails/2007/10/09/cocktail_1011.html?cxntlid=inform_sr