For Frojitos—yes, frozen mojitos—you get to skip the muddling and grab the blender instead. Use white rum for classic mojito flavor, but this recipe tastes just as delicious with dark rum.

　　This recipe was excerpted from 'Every Cocktail Has a Twist' by Carey Jones and John McCarthy. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Sugar In The Raw Turbinado Cane Sugar, 4 lbs

　　$7 At Instacart

　　Juice Squeezer

　　$25 At Amazon

　　Blender

　　$140 At Amazon

　　

Ingredients

Makes 2 drinks

　　

For the Raw Sugar Syrup

4 ounces water

　　4 ounces raw sugar

　　

For the cocktail

3 ounces rum

　　2 ounces lime juice

　　2 ounces Raw Sugar Syrup

　　30 leaves mint

　　4 sprigs mint for garnish

　　

Make the Raw Sugar Syrup

Step 1

In a kettle or microwave, heat the water until nearly boiling. Add the sugar and stir until it dissolves completely. Raw sugar needs more time to dissolve than granulated sugar. If it’s taking a while, reheat it and resume stirring. Let cool to room temperature before using. Makes approximately 7 ounces.

　　

Make the cocktail

Step 2

In a blender, combine rum, lime juice, Raw Sugar Syrup, and mint leaves and add 2 cups of ice. Blend until smooth and divide between two glasses of choice. Lightly tap the mint sprigs against your hand to release their aromatic oils before adding to the glasses.

　　Cooks' Note

　　For 6 drinks or 4 big ones, follow the directions as here with 9 ounces rum, 6 ounces lime juice, 6 ounces raw sugar syrup, 1½ cups mint leaves, and 6 cups of ice.

　　Excerpted from Every Cocktail Has a Twist by Carey Jones and John McCarthy. Copyright © 2023. Used with permission of the publisher, Countryman Press. All rights reserved. Buy the full book from Amazon or WW Norton.