From The Big Book of Outdoor Cooking and Entertaining, Wm. Morrow Cookbooks

What to do, what to do—with all that mint??

Mojitos migrated north to the U.S. in recent years as a tropical rum drink. For a different riff on the delightful lime-and-mint theme, try it with tequila instead.

3 C. fresh mint leaves
1 thin-sliced lime
¾ C. sugar
1½ C. (12 ounces) silver tequila
½ C. freshly squeezed lime juice
12 ounces club soda
Crushed ice, about 4 C.
Large fresh mint sprigs
Lime slices

In the bottom of a large pitcher, use a wooden spoon to crush the mint leaves together with the lime slices and sugar. Stir in the tequila and lime juice and mix until the sugar dissolves. Just before serving, pour club soda into the pitcher and give another stir.

Divide ice among glasses and insert a mint sprig into each glass. Strain the mojito mixture into the glasses.

Don’t worry if some stray mint gets into the glasses.

Garnish each with a lime slice and serve nice and frosty.

Serves up to 8.


Edible Santa Fe

Edible Santa Fe

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
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