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mojitoBy Michael Messina

Enjoying the afternoon sun and looking forward to the weekend ahead, my mind turned to Mojitos, and my mouth began to water. Yum, Union-Made Mojitos. With the weather warming up it seems appropriate to start the refreshing-drink season with one of Labor 411’s most popular posts.

The mojito’s origins date all the way back to the 16th century when it was first called the Draque, and was rumored to have been invented by a pirate.

Besides originally using a crude precursor to rum, the ingredients have stayed the same over the years.

And while there is still some debate over the invention of this Cuban drink, there is no debate over its tastiness. I also find certain drinks to have an aesthetic appeal to them, and with the mojito’s muddled green mint leaves floating in a sparkling tall glass of bubbly soda and lime, its beauty is truly inviting.

But enough talk. Here’s the recipe.

Ingredients:
1 ½ oz. Bacardi Superior Rum
½ cup club soda (Poland Sparkling Water)
12 mint leaves
½ lime
1 tbsp. sugar (Domino, Sugar in the Raw)

Instructions:
Muddle mint leaves and lime. Cover with sugar and top with ice. Add Bacardi Superior Rum and then top off with club soda. Stir well, garnish with a lime wedge and a sprig of mint. Savor and enjoy.

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