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The perfect mojito should enhance the taste of the rum, not mask it. The taste should take your mind to warm, sandy beaches, picturesque palm trees and clear Caribbean waters.

As any good bartender will attest to, you should always keep a batch of simple syrup on hand. As the title suggests. simple syrup is just that, "simple."

Combine 1/1 parts sugar and filtered water in a small sauce pot. Heat over a medium flame, stirring constantly, until the sugar is incorporated. The liquid will appear clear. Set aside and let cool before storing in a plastic or glass container free of any food residue. You may use this for up to three days, provided the container has an air tight seal to keep other flavors and odors from the refrigerator from tainting the simple syrup.

For the mojito, use a clear rum that you enjoy. I personally think Bacardi works well.

Ingredients:

2 shots rum
1/4 cup fresh mint leaves
juice of half a lime
1 cup crushed ice
1/2 shot simple syrup

Combine mint leaves and lime juice in a tumbler-style glass. Work the mint leaves into a pulp with the lime juice using the mortar and pestle tecnique. You may use the narrow end of a wooden spoon for this. Add the ice, rum and simple syrup in that order. Stir until mint leaves rise to the top, then garnish with a mint sprig, lime zest, or a combination of the two.

This recipe can be enlarged to serve any number. I often make the mixture in a pitcher, omitting the ice. Fill your guests' glasses with crushed ice and pour the mojito over it before garnishing the glass.

Enjoy, and let your mind wander to warm sandy beaches.

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