June 1, 2022

Maine Mojito

By edible MAINE Staff

Feature Image by Derek Bissonnette | Styled by Catrine Kelty

This version of the Caribbean classic drink, made by head bartender Mark Dyer at the Latin-inspired Havana restaurant in Bar Harbor, uses spearmint and Three of Strong Stone Pier Rum, blended in Portland.

Print Recipe

Makes

drink

Ingredients

1 small bunch of spearmint
½ ounce sugar in the raw
¾ ounce fresh lime juice
Seltzer
2 ounces Three of Strong Stone Pier rum
Glass: Rocks
Garnish: Mint leaves and lime twist

Instructions

Fill the bottom of a 10-ounce rocks glass with fresh mint. Add sugar, lime juice, and a splash of seltzer. Muddle briefly but assertively. Fill glass with ice cubes. Add rum. Shake well. Garnish with mint and lime.

About the author

edible MAINE Staff

edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.