This is what I hope to say in August, when my family goes beach-bound and I take my sister Kristin on in our second annual Mojito-Off. Last year, participants' (my family's) preferences were split down the middle, with my coconut-rum mojitos playing sugary-but-delicious kid sister to Krissy's clean and refreshing traditional grownup beverage.
Well, not this year, kiddo. This year, Kate's bringing down the beach house with a mojito that packs a punch.
Kate's Thai Mojitos
2 oz. Bacardi coconut rum (or better!)
1 oz. fresh-squeezed lime juice
5 spearmint leaves and 1 sprig, for garnish
4 medium basil leaves
1-2 inches ginger root, peeled and jullienned (chopped into matchsticks)
1 teaspoon sugar, plus extra for rim of glass
Rub rim of glass with ginger root and dip in granulated sugar. Muddle spearmint leaves, basil, 1 tsp. sugar, and 1/2 teaspoon of the lime juice until sugar is mostly dissolved. Add ginger, rum, and rest of lime juice; add ice and fill with club soda. Garnish and serve.
SPF 30 or higher recommended - these beachy-keen mojitos are way intense! The spicy, tangy, sweet (but not too sweet!) flavor with a zesty basil-coconut twist will really fog your sunglasses. (Optional: for a drier finish, do a half-coconut, half-regular light rum combo.)