This quintessential Cuban cocktail—traditionally made with white rum, mint, lime, sugar, and soda water—is arguably the perfect summer drink. Here we use Korean soju in place of the rum, making it just as refreshing but about half as lethal.
1 small lime, cut in half, plus extra for garnish
2 sprigs fresh mint, plus extra for garnish
1 teaspoon coconut sugar
2 ounces soju
1. Combine the halved lime, mint sprigs, and coconut sugar in a cocktail shaker. Muddle until the sugar is dissolved and the limes and mint have broken down a bit. Add the soju and a large handful of ice cubes and shake until very cold.
2. Strain into a highball glass with ice and top off with sparkling water. Garnish with a few sprigs of mint and a lime wedge.