📝 About This Recipe
Transport yourself to the vibrant streets of Old Havana with this quintessential Cuban highball. This recipe balances the sharp brightness of fresh lime and the aromatic sweetness of spearmint against the smooth, oaky undertones of premium white rum. It is a masterclass in refreshing mixology, relying on the 'muddle-and-build' technique to extract essential oils for a cocktail that is crisp, effervescent, and timelessly sophisticated.
🥗 Ingredients
The Botanical Base
- 10-12 pieces Fresh Spearmint Leaves (large, vibrant green leaves)
- 1 ounce Fresh Lime Juice (freshly squeezed, approximately 1 medium lime)
- 2 teaspoons Superfine Sugar (also known as caster sugar for quick dissolving)
The Spirit and Body
- 2 ounces Premium White Rum (Cuban-style silver rum preferred)
- 2-3 ounces Chilled Club Soda (high carbonation for maximum fizz)
- 2 cups Crushed Ice (pebbled or finely crushed for dilution control)
Garnish and Finish
- 1 piece Mint Sprig (top cluster of leaves for aroma)
- 1 slice Lime Wheel (cut 1/4 inch thick)
- 1 dash Angostura Bitters (optional, for an authentic Havana touch)
👨🍳 Instructions
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1
Chill your highball glass in the freezer for 5 minutes prior to assembly to ensure the cocktail stays bracingly cold.
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2
Place the 10-12 fresh mint leaves into the bottom of the chilled glass. Do not tear them; keeping them whole prevents bitter chlorophyll from escaping.
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3
Add the 2 teaspoons of superfine sugar over the mint leaves. The granules act as a gentle abrasive during the muddling process.
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4
Pour in the 1 ounce of freshly squeezed lime juice. This acidity will help dissolve the sugar.
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5
Using a wooden muddler, gently press and twist the mint leaves against the sugar and lime juice 4-5 times. Stop as soon as you smell the intense mint aroma; over-muddling creates a 'grassy' taste.
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6
Pour the 2 ounces of white rum into the glass, stirring briefly with a long bar spoon to ensure the sugar is fully incorporated.
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7
Fill the glass halfway with crushed ice. Use a bar spoon to 'churn' the mixture, pulling the mint leaves up from the bottom so they are distributed throughout the drink.
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8
Add more crushed ice until the glass is nearly full, leaving about an inch of space at the top.
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9
Top the drink with 2-3 ounces of chilled club soda. Pour it slowly down the side of the glass to preserve the bubbles.
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10
Give the drink one final, gentle stir from bottom to top to integrate the soda without losing carbonation.
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11
Add a optional dash of Angostura bitters on top if you prefer a more complex, 'Old School' Havana profile.
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12
Clap the garnish mint sprig between your palms to release the essential oils, then tuck it into the ice next to the straw.
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13
Slide the lime wheel down the inside of the glass and serve immediately with a reusable straw.
💡 Chef's Tips
Always use fresh lime juice; bottled juice lacks the bright citric notes essential for balance. To get the best aroma, 'spank' the mint garnish against your hand before placing it in the glass. If you don't have superfine sugar, make a simple syrup (1:1 ratio) to avoid a gritty texture at the bottom. Use crushed ice rather than cubes; it creates more surface area to keep the drink colder and provides better dilution. Avoid using peppermint; spearmint is the authentic choice for its sweet, mellow flavor profile.
🍽️ Serving Suggestions
Pair with salty plantain chips and a zesty garlic mojo dipping sauce. Excellent alongside grilled shrimp skewers seasoned with lime and cilantro. Serve with classic Cuban sandwiches (Cubanos) to cut through the richness of the pork and cheese. Enjoy as a palate cleanser between courses of spicy Caribbean jerk chicken. Perfect for a summer garden party accompanied by fresh fruit ceviche.