6 comments on “The Mojito, v. 1.1?

  1. Bar sugar is just super fine sugar (also known as castor sugar or caster sugar). It’s different than powdered/icing/confectioners sugar. You can make it by putting regular table sugar in a food processor and pulsing it a bit. I like it because it is still granular enough to help muddle the mint leaves but fine enough to dissolve easily afterwards.

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