Drink of the Week: Pitcher of Mojitos

June 27, 2014

Our 2014 Summer Drinks issue rolls out next week, and in it, bartender Jeffrey Morgenthaler (co-author of The Bar Book) shares some of his best recipes and tips for summertime imbibing, including making today’s Drink of the Week. For his pitcher of Mojitos, Morgenthaler first makes an easy mint syrup (tip: quickly blanching the leaves helps preserve both color and flavor) before mixing it with rum, lime juice and soda. The result is a summer-ready cocktail you’ll want to make all season long. Check out the July/August issue for more of Morgenthaler’s tips and recipes, and be sure to pick up his new book—it’s one you’ll definitely want to add to your cocktail library.

Pitcher of Mojitos

9 oz. white rum

4 1/2 oz. fresh lime juice

3 oz. mint syrup

10 oz. chilled soda water

Combine the rum, lime juice and mint syrup in a pitcher and chill for at least 1 hour. When ready to serve, stir in the soda water and add crushed ice. Garnish with a mint bouquet. Serves 6.

Mint Syrup

6-8 sprigs fresh mint

16 oz. rich simple syrup (2:1)

Bring a small saucepan of water to a boil. Gather the mint by the stems and plunge into the boiling water for 15 seconds. Remove the mint from the boiling water and immediately submerge I a bowl of ice water for 1 minute. Pat dry on a clean towel. Remove the leaves and add to a blender with the simple syrup. Blend for 1 minute, then fine-strain into a clean bottle. Keep refrigerated for up to 2 weeks.