Here's another capemayX.com refreshing tip to help you beat the heat in Cape May.

The Mojito (moh-hee-toh) is my all time favorite summertime cocktail. Maybe it's my distant Cuban roots, but done right, they are so crisp and refreshing, you'll feel like you're strolling the streets of Havana with Hemingway, as the balmy trade winds cool you down. Can you tell I'm drinking one right now as I write this?

So what's the secret to the perfect Mojito? Like most things done well, it's all about execution and details. A Mojito-ologist respects the creation sequence, ingredients and mixing rituals that deliver happy hour perfection. Now there are certainly countless Mojito recipes, and I have tried many Cape May iterations, but each seemed to miss the mark because:

They're too sweet ... most likely the result of using pre-made mixes
Not enough mint (nor proper use of the mint)... mint is integral to an authentic Mojito
Mixing sequence ...there's always right way to deliver the best result

These are not insignificant details. It's the difference between drinking what the bartender serves you, or enjoying a taste experience that transports you. At a recent Cape May Point barbecue, my old best friend Andy mixed up the best Mohito I'd had in years. Andy runs a cool hipster bar in Williamsburg New York, Pete's Candy, that's been featured in Zagats. They also have a killer Mojito recipe that Andy agreed to share with the capemayX.com viewers. As we talked, I realized each person's perfect Mohito starts with a traditional recipe but then branches into personal taste. Sounds good to me so we're happy to post the capemayX version of Cape May's best Mojito. Use it at your next cocktail hour or beach party.

The Perfect Mojito

Bicardi Limon (or another light rum)
club soda
1 Tbls. sugar (or 1 Tblsp. of Guarapo*)
4 lime wedges
8 mint leaves
crushed ice
soda

tall Collins glass
Muddler or wooden spoon

The recipe is for a single drink. Follow it exactly then adapt to your particular taste. That's what we did. For example, I love mint — even if mint specs make my teeth look like their missing. Others may want to go easy on the mint, or use less lime. Once you get it exactly the way you like it, scale up to party proportions. Here are the single portion steps:

Drop 6 mint leaves into bottom of tall, slender Collins type glass. That taller the better.
Squeeze 3 lime wedges into bottom of glass.
Add sugar or for a truly authentic Mojito use the Guarapo.
Muddle the ingredients thoroughly — 2 - 3 minutes. Muddling means grind with a wooden spoon. You want to break up the mint leaves and lime wedges, releasing the natural oils and extracts, so this step is essential to the creation of the a killer Mojito. It's also a good indication of whether you're bartender is giving you the real deal.
Fill glass with crushed ice (or small cubes)
Add the Rum
Top off the glass with club soda — which adds a subtle, extra layer of fizz complexity. Don't overdue the soda.
Cover glass and shake hard for a few seconds.
Garnish with last lime wedge and two mint leaves.
Rinse and repeat as needed. Let us know how it turns out! And if you're a bar in town and think you have this recipe beat, we'd love to find out.

*Guarapo is sugar cane juice that comes from pressing or crunching cane stalks into a liquid form. Guarapo adds a whole new subtle layer of taste that processed sugar can't. Unfortunately, it's hard to find outside Latin America. If you're fortunate enough to be in possesion of Guarapo, definitely mix up the Mojitos Cuban style and give us a call. We'll be right over to make sure eveveything tastes authentic.