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Most Mojito recipes are served with tragically mashed mint leaves, guaranteeing two problems: bitter flavors from over-zealously crushed mint, and soggy leaves that get stuck in your teeth or straw. Make your Mojito the right way by gently pressing on the mint leaves to just release their oils, then straining them out to ensure an unencumbered sipping experience.
Game plan: You’ll need to make the Simple Syrup before you begin.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...