Mojito

🥃 Serve in: Highball Glass

Mint gets muddled hard with lime and sugar before white rum and a good pour of soda water lengthen it into something herbaceous, tart, and just barely fizzy. Cuban bars get the credit for locking in the modern form, though the name's exact origin is still argued over rum-soaked debates. Built long over crushed ice, it drinks cooler than its low proof would suggest -- which is exactly why it took over every summer menu on the planet. Simple to make, hard to make well; the muddling is where it's won or lost.

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