I spent the better part of the summer of 2002 perfecting my mojito making methods. In 2005 I graduated to rum and diet cokes during my nights out on the town, and then eventually cut rum out of my life except for the occasional mixed cocktail. I was recently sent a couple bottles of Shellback Rum so I decided to make something festive to try and get myself in the holiday spirit (see what I did there?). These mojitos are a little sweet, a little tart, and a lot of fun. The Shellback rum was surprisingly smooth which was nice with this particular cocktail. I found this recipe on We Are Not Martha. I reduced the amount of sugar in the simple syrup to 3/4 cup, but otherwise followed it exactly. You can find the original recipe here.
One year ago: Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese and Candied Walnuts
Two years ago: Crostini with Poached Pears, Gorgonzola, and Honey
Three years ago: Kale Salad with Spicy Peanut Dressing
Four years ago: Penne with Pesto, Mascarpone, and Bacon