Serves 8; Total volume: about 11 cups
8 oz. (1 cup) freshly squeezed lime juice
1 cup superfine sugar
16 oz. (2 cups) light rum
1 1/3 cups fresh raspberries
16 ounces (2 cups) club soda
1 bunch of fresh mint, separated into sprigs
4 cups ice cubes
Part of this cocktail can be mixed well ahead of party time, but add the club soda and mint leaves just before serving. That way you’ll have maximum fizz, along with fresh mint aroma, rather than wilted herbs at the bottom of the pitcher. For plain mojitos, omit the raspberries.
In a pitcher that holds at least 12 cups, combine the lime juice and sugar and stir until the sugar is dissolved. Add the rum and raspberries and stir gently.
Just before serving, pour in the club soda and stir gently. Gently roll the mint between your hands to release the aromatic oils, then add it to the pitcher. Add the ice and stir gently to chill.
To serve, pour into tall glasses, such as Collins glasses, and offer straws.
Find the book at Johnson’s
Newman, Kara. (2013). Cocktails for a Crowd. San Francisco, CA: Chronicle Books LLC.
Photo: Teri Lyn Fisher