Mojito Part 2: La Moderno

What You Need
Granulated cane sugar
Carbonated water (soda, seltzer, sparkling... just don't use tonic)
Fresh limes
Fresh mint
Light/White rum (decent quality, Bacardi or higher)
Ice
Highball glass
Jigger
Shaker

The classic mojito is like Desi Arnaz... a bit dated, but still fun, enjoyable, and pretty badass. You've made the classic mojito and enjoyed it, but as far as I'm concerned, there are a couple of problems. First and foremost is inconsistency. As many times as I've made them, every fucking one is different and it's next to impossible to get it just the way you like it. Personally, I like a nice kick of mint in my mojito. The classic I made for this blog ended up having more lime than mint. Sometimes I'll get it too sweet, or not sweet enough, or overly minty. The reason for this is our second problem... the use of a muddler. Muddling isn't very precise, especially when you're working with three ingredients. Plus, a bent spoon will work in a pinch, but if you're going to make these semi-regularly (and you are), it'll get real old real quick. I cannot justify owning a specific tool that is used in just one fucking drink. Luckily, our two problems have one solution... a little thing I like to call mint infused simple syrup. It's an easily measurable, easily mixable replacement for both the mint and the sugar, making the mojito la moderno a lot like Cuban model-turn-singer Mayra Veronica... trim, sleek, and just about perfect.