Habana Outpost Mojito Recipe

Why It's Good:

A smart summer cocktail with refreshing mint and lime.

Why It's Green:

Get some mint from your own victory garden or a local farmer, combine with organic limes, rum, brown sugar and you got yourself a drink that will take the wilt out of even the steamiest of days.

The Coolest Drink of the Summer—So Mint!

While I roast in my East Village apartment, I like to pretend that I'm living during a simpler time, before air conditioning and the iPhone. I sit by my window fanning myself with a good book (which I read with a Southern drawl in my mind) and sip my summer drink of choice, the mojito. This traditional Cuban drink was said to be Ernest Hemingway's second favorite drink (the first being the daiquiri). Imagine sitting outside and awakening your inner novelist with a mojito, from a quick and easy recipe, compliments of Habana Outpost in Brooklyn, New York. Habana Outpost is famous for its mojitos that use unprocessed, easy-to-digest brown sugar. And since Habana Outpost is an "eco-eatery," all drinks made onsite are blended with a human powered bike-blender that is energy efficient as well as great for your legs. Cool, minty, and refreshing, the mojito can always take the pain of summer away...or at least make you forget about it for a chapter.

  Cool Summer Mojito



2 ounces light rum

1 ounce freshly squeezed lime juice (from organic limes, if you can get them)

3 fresh mint sprigs

1 heaping tablespoon of organic brown sugar

1 ounce club soda

1 lime wedge (for garnish)

A cup of ice cubes

1. Add rum, lime juice, brown sugar, and mint to blender and blend on low speed just until mint is barely chopped up.

2. Add ice and club soda and blend on low speed until ice is crushed but not dissolved.

3. Pour over whole ice cubes and garnish with a lime wedge.