All things truly wicked start from innocence...

With holiday weekends, I'm bound to try and concoct something new; and ever since I came back from a few days soaking sun and sand, I've desperately desired to recreate the most delicious version of the mojito I've ever had. Operation? Brilliant. Success. Gorgeous. You name it.The mojito is a traditional Cuban high ball. There is much debate regarding its origin--some attribute it to the "El Draque", a cocktail in honor of Sir Francis Drake. Others argue African slaves forced to work the cane fields on Cuban shores had a heavy hand in the entire thing. But, there's no debating that Ernest Hemingway, one of my favorite writers, had a significant role in putting the mojito on the cocktail map with his frequent visits to La Bodeguita del Medio, a Havana watering hole which boasts on its wall, to this day, a postscript from Hemingway himself; quoted, to wit: “Mi mojito en la Bodeguita”.And with all this delicious history, the Easter weekend boasted the perfect time to create my own quick home creation. Instead of painstakingly creating a simple syrup (plus, I'm not a fan of intensely sweet drinks), I used Bacardi Limon, a citrusy-rum with enough sweet for the entire drink. I mashed a whole bunch of fresh mint in a mortar and pestle, added some ice and a couple fresh squeezed limes to the entire lot, then finished it off with a refreshing splash of club soda.File Under: In this mo-heat-o, have a cocktail.