1. With a pestle and mortar, muddle together the mint with a dash of the ginger beer.
2. Once its good and muddled, divide the mint between two glasses.
3. Pour in 1 1/2 ounces of rum into each glass, 4 ounces of ginger beer into each, 1 1/2 ounces lime juice in each and toss in some ice cubes.
4. Mix it all up and serve with an exra slice of lime if desired.
Emeril's blueberry mojito:
In a Collins glass, muddle 3 of the mint leaves with the lime wedge and blueberry simple syrup. Add enough ice to fill the glass, then add the rum and enough soda water to top off the glass. Stir to blend, then garnish with the remaining mint leaves and blueberries.
5 fresh mint leaves, 1 lime wedge, 1/2 ounce Blueberry Simple Syrup, 1 1/2 ounces Bacardi Silver
Blueberry Simple Syrup
1 to 1 1/2 cups sugar
1 cup water
1 quart fresh, blueberries, rinsed
1/4 tspn finely grated lime or lemon zest
pinch of salt
Combine 1 cup of the sugar and the water in a medium saucepan and bring to a boil, swirling to help dissolve the sugar. Add the blueberries, zest and salt and return to a boil. Reduce the heat so that the liquid just simmers and cook until the berries burst and release their liquid, 5 to 7 minutes. Taste and add more sugar to achieve desired sweetness; this will depend on the sweetness of your berries.
Remove from the heat and allow the berries to cool in the syrup. Once cooled, strain the syrup through a fine-mesh sieve, allowing the berries to drain without pressing on them (this would make the syrup cloudy). Refrigerate syrup until you are ready to use, up to 1 week.
Note: Don't discard the macerated berries, they may be added to smoothies, cobblers, or spooned over vanilla ice cream.
City Grill: Barcardi 8 yr aged rum, fresh muddled mint, lime, sugar cubes and topped w/Reed's Extra Ginger brew.