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Dinner Classics: Happy Hour Cocktail

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This week, cocktail maestro Norm Owen lends his professional guidance to that aromatic Cuban thirst-quencher, the Mojito!


In a Collins glass (tall), gently muddle a dozen or so mint leaves.  Just bruise them, do not tear them. 

2oz good quality Rum (Havana Club 3 Year Old, for e.g.)
 .75oz simple syrup*
.75oz lime juice
Stir liquids to infuse them with the mint
Fill the glass with ice, crushed if you have it
Top with soda water, and enjoy!

Add other flavours at the muddling stage, such as raspberries
Use different juices, such as passionfruit
Norm’s advice: Have fun with it!
*To make simple syrup, heat equal parts water and white sugar on the stove until sugar dissolves. (It’s called simple syrup for a reason!)

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