Bar manager Heather Poile designed the cocktail menu for Bourbon & Banter, a Downtown bar that closed after the pandemic hit. The Oak Cliff resident has also worked at Stock & Barrel and Bbbop. This is her recipe for a classic mojito.

“I always suggest squeezing your own lime juice for ultimate freshness, but you can buy it too. Central Market sells half gallons in the refrigerated section.”

— Heather Poile


• 3/4 ounce simple syrup

• 3/4 ounce lime juice

• 2 ounces white rum

• Handful of mint leaves

• Soda


Shake with ice in a Mason jar or shaker

tin. Pour without straining into a tall glass,

top with soda and garnish with a bundle of

sprigs of mint and lime wheel.

DEBRIS-FREE MOJITO: Strain into fresh ice after shaking.

SIMPLE SYRUP: Mix equal parts hot water and white sugar.


Add 1/4-1/2 ounces of Aperol to the mix.

That will add some orange flavor and new life to a classic. Call it “mojito Italiano.