Top | The Food and Cooking of the Caribbean, Central and South America
(recipe, Jenni Fleetwood & Marina Filippelli)
A refreshing Cuban cocktail, this incorporates rum, mint, and lime. Take your time drinking it and the flavor of the mint will gradually intensify.
If you don't have a refrigerator that delivers crushed ice or a blender with sufficiently tough blades, put the ice in a freezer bag, wrap it in a dishtowel, and beat it against the kitchen counter — it's noisy, but it works. Shaking the cocktail bruises the mint leaves, releasing their flavor. If you do not have a cocktail shaker, bruise the mint leaves by hand before adding them. Culinate editor's note: You can use mint simple syrup in place of the superfine sugar.