Mojito cocktail

Gently press 8–10 mint leaves with 2 teaspoons of sugar and the juice of half a lime in a glass; avoid grinding the mint, which can taste bitter. Add 50 ml white rum, crushed ice and sparkling water, then stir.

Press the leaves lightly with the sugar and lime just until fragrant; don’t shred or pulverise them. Clapping the leaves between your palms before adding them is another way to release their aroma.

Yes. Leave out the rum and combine mint, lime and sugar with crushed ice and sparkling water for a refreshing mint-and-lime drink.

Mix the lime juice and sugar ahead, but add the mint, ice and sparkling water just before serving. Once muddled, mint loses its fresh aroma, and ice quickly dilutes the drink.

Its sharp lime and mint pair well with grilled prawns, fish tacos and salty snacks. Serve it with lime-marinated seafood or a dish with chilli for a particularly good contrast.

A classic mojito contains white rum, while a Hugo is usually made with sparkling wine, elderflower syrup and mint. Their strength depends on the recipe and the amount of alcohol poured, so the names alone don’t tell you which has more.

A mojito made with rum contains alcohol; choose an alcohol-free version if you need to avoid alcohol, and don’t drive after drinking. A drink made without rum is the safer choice when serving someone who must avoid alcohol.