leavesfrom 2-3 sprigs of mint, a few reserved for garnish
tiny pinch of bergamot zest
2ouncesstrained bergamot juice (from 1/2 a medium-large bergamot)
bergamot twist, optional
Place the mint leaves in a cocktail shaker, jar, measuring cup, or any other mojito-sized vessel. Add the sugar, bergamot zest and juice, and mash until the mint is bruised. Add the rum, stir to dissolve the sugar, and strain into a glass filled partway with ice cubes, pressing on the leaves to extract all that good stuff. Top off with sparkling water, and garnish with mint leaves and the bergamot twist. Stir and enjoy.
You can reuse the bruised mint leaves to make a second drink, if you like.
A little bergamot zest goes a long way, so add it with caution. If you find your drink wanting for more bergamot, add the optional twist of zest to the finished drink.Nutritional values are based on one drink.