Piloncillo Mojitos

Piloncillo is overlooked in this country and has the potential to become a staple for bartenders and foodies. Piloncillo is an unrefined sugar derived from sugarcane. The sweetener comes in solid discs or cone shaped pyramids and is fairly inexpensive if properly sought out in your local Mexican "bodega." I made classic Mojitos and find the following technique the only way to properly make that refreshing, always trendy drink.

You need:

-2 fresh mint sprigs, muddler

-2 tbs. Piloncillo and a spice grater or cheese grater

-1 parts light rum

-2 lime quarters

-3 parts sparkling water

I don't have a muddler (a device bartenders use to smash ingredients) so I use a pestle taken from its partner the mortar and go to town. Start by placing the mint sprigs in your glass with the grated sugar and start to muddle or smash the two ingredients together. Be sure not to over muddle the leaves so that they become an overpowered mess of flavors in your mouth. The trick is to bring out the oils in the mint, not make mint oil. Next squeeze your limes, add your rum, muddle a bit more and finally top it off with the sparkling water and ice. Stir the whole concoction together. This recipe makes one Mojito and sugar is always added to taste.

Most Mojito enthusiasts claim that the purest form of the drink is only made with light rum and I like to follow tradition. But you can always go against the grain and try it with dark rum.