Sneaking in at the outer edge of cherry season to archive this delicious recipe from last year. The thing I love about mojitos is that they aren't that sweet, so this isn't a proper mojito, but it is a *delicious* cocktail.
You can muddle each cocktail individually, or for a cocktail party, muddle a batch of cherries and mint and dollop it into the glass with the rest of the ingredients.
For four cocktails you'll need
15-20 pitted ripe Bing cherries
8-12 fresh mint leaves, plus sprigs for garnish
2 t granulated sugar*
4 oz. lime juice (~2 limes)
8 oz. white rum
8 oz. club soda
Divide the cherries, sugar, lime and mint in highball glasses. Muddle together until cherries are well combined and mint leaves are well torn. Add crushed ice to the top of the glass, add the rum, stir and topw ith club soda. Garnish with mint and enjoy!
*Although superfine sugar is more traditional, the granulated sugar helps to grind up the cherries. I use organic cane sugar.