Q: Where can I find a good mojito in Singapore?

The traditional cocktail of  Cuba, the mojito, is a staple on drinks menus around town and a top seller in many bars; yet it is surprisingly difficult to find a well-made one. The recipe sounds easy enough – mint, sugar, fresh lime, rum and ice topped with club soda. The Hacienda offers one of  the best we’ve found. It arrived with plenty of  ice and a strong taste, but could’ve used a little more soda. The bartender also served it in a short glass, which we liked, although some experts will argue for a highball. The other common mojito debate is over the correct rum to use, white or golden? (We think golden tastes much better, but legendary New York mixologist Dale DeGroff, author of  ‘Craft of  the Cocktail’, says white is more  authentic; see his recipe below.) We liked the result at Le Noir, formerly Zuma then Casa Z, which used white rum, and the drink was superbly muddled, but this time the drink needed a little less soda. We expected to find the most authentic delivery around the corner at Cuba Libre, but despite the barman’s good nature and good knowledge, the rum was overwhelmed by the lime flavour, which came from a bottle and not from fresh fruit. Note to bar supervisors: While we’re willing to go either way on the type of  rum and glass, there are some things that should never be part of  a mojito – lime cordial, ginger ale and definitely no cacassa (as one bar did). Guys, cacassa is from Brazil. Is the national dish of  Singapore a Thai green curry?

Dale DeGroff’s mojito
• 1½oz white rum
• ¾oz fresh lime juice
• 1oz simple syrup
• 2 dashes Angostura Bitters
• 2 sprigs of  mint (use tender, young sprigs)

Muddle one mint sprig with the simple syrup and the lime juice in the bottom of  a mixing glass. Add the rest of  the ingredients and shake with ice. Strain over cracked ice in a highball glass, top with soda and garnish with a sprig of  mint.