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

Sign up for our newsletter!

* indicates required

DIRECTIONS

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.

FEELING ADVENTUROUS?

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.

INGREDIENTS

• 3/4 ounce simple syrup

• 3/4 ounce lime juice

• 2 ounces white rum

• Handful of mint leaves

• Soda