Mojito

The spec

Two ounces of white rum, an ounce of lime, three-quarters of syrup, eight or so mint leaves, topped with soda. Built in the glass, which is the right way for a drink whose whole point is the mint being in it.

Press the mint; don’t muddle it to pulp. Mint releases its oils with light pressure. Grinding it releases chlorophyll, which is why over-muddled Mojitos taste grassy and bitter. A few gentle presses with the syrup, then stop.

Syrup, not sugar. The Cuban version uses granulated sugar, which helps abrade the mint. It also means the sugar doesn’t fully dissolve and the last sip is the sweetest. Syrup is more consistent, which is the point of writing it down.

Slap the garnish. A quick slap of the mint sprig against your palm releases aroma before it goes in. The drinker smells mint before tasting it, which is most of the experience.

Where people disagree

• Crushed ice. Traditional and lovely, if you have proper crushed ice. Bag-and-mallet ice melts fast and the drink is watery in five minutes. Cubes are the safer home answer.
• Rum. Clean white rum is standard. A funkier rum makes a drink some people love and some find distracting. Try it once, note it.
• Bitters. A couple of dashes of Angostura on top isn’t traditional and is quietly excellent.

Make it yours

Swap the soda for prosecco and it’s a lighter, fizzier thing that a lot of hosts prefer for a crowd. Add muddled berries and it’s the version every bar in a resort makes. Swap the rum for gin and it’s very nearly a Southside, which has its own card if you get there.

The Mojito is the worst drink on this site to make twelve of on demand. If you’re hosting, batch the rum, lime, and syrup in a bottle and press the mint per glass. It’s two minutes a drink instead of five, and the mint is fresh in each one.