Mojito Caballito

This is a little-known Mojito riff dating from the early 1930s at Sloppy Joe’s. It has everything you’d expect from a Mojito–rum, lime, sugar, mint, and soda–but adds a little bit of “French vermouth,” which I interpret here as blanc (or bianco if it’s an Italian producer). This small change adds a slightly floral note and bolsters the lime’s acidity. I like the channel-knife lime peel garnish here along with a big bouquet of mint, of course.

INGREDIENTS

10 mint leaves
½ oz. rich simple syrup
4 drops saline solution
1½ oz. aged white rum
½ oz. blanc vermouth
¾ oz. lime juice
Club soda, to top

Garnish: long strip of lime peel, mint bouquet

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ABV LEVEL

In a Collins glass (about 16 oz.), muddle mint leaves, syrup, and saline. Fill glass with crushed or pebble ice. Pour rum, vermouth, and lime juice over the top and swizzle briefly with a barspoon or swizzle stick. Mound more crushed or pebble ice on top. Top with 1-2 oz. club soda. Garnish with a slapped mint bouquet and a long strip of lime peel hanging over the edge of the glass. Serve with a straw.