Mojito

For some reason the NY Bartender's Guide shows the Mojito double strained and served up. I've no doubt that this was the recipe ages ago. In fact, replace the club soda with sparkling wine and you have The Old Cuban, which is supposed to predate the Mojito.

Nowadays, though, all you see with a Mojito is a bunch of mint and lime in a Collins or pint glass. Do it like this for a more refreshing long drink.

Cruzan light rum is especially flavorful. They don't even make a distinction between their light and dark rums on the labels. Both are called "Aged Rum." There's plenty of sugar and vanilla flavor in these rums, unlike Bacardi, which is hotter and thinner on the palate.

• 2 oz. light rum
• 8-10 mint leaves
• 1 oz. lime juice
• 1 tsp. sugar
• club soda
• dash Angostura bitters optional

 Muddle mint, sugar and lime juice in a shaker until mint is lightly macerated. Add ice and rum and shake. Pour into a pint or Collins glass. Top with soda and more ice if necessary. Dash angostura bitters on top. (Save some mint and a lime slice for garnishes.)