David Ortiz, president of the U.S. Bartender's Guild Miami Chapter and mixologist extraordinaire, may not be the only one around here who makes mojitos, but as far as we can tell, his version is as truly tropical as it gets.
February 26, 2010 | 11:35am
Ask for him at Club 50
or try this in your kitchen. You may think you're a master muddler, but good luck getting your paws on some mini coconuts, hotshot.
¾ oz Coco Lopez
1 oz DonQ Cristal rum or Bacardi Silver
1 oz DonQ Coco rum
¾ oz fresh pressed lime juice
¾ oz simple syrup
3 mint sprigs & loose leaves
splash club soda
Directions: Lightly muddle the mint with lime juice, simple syrup, and Coco Lopez. Add ice and liquor. Shake vigorously and double-strain (using a Boston strainer) into a highball glass, already filled with ice and a shot of club soda. Garnish with lime, Chilean baby coconuts, and a few slapped mint leaves.