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
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.