Virgin Mojito

Before mixing your virgin mojito, prep the limes. Wash them under warm water. Dry with a clean towel to remove any surface wax.

Cut each lime into quarters and drop the wedges from one lime into each of the four tall glasses, pressing them lightly against the sides so they release a hint of juice.

Add 2 teaspoons of cane sugar and 2 sprigs of fresh mint, stripped of their leaves, to each glass. Leaving the leaves whole gives you better control when muddling and prevents the bitter green notes that come from over-torn mint.

Using a muddler or a sturdy spoon, gently press the limes with the sugar and mint to release the essential oils from the leaves and blend the juice with the sugar into a fragrant base. Use a firm but measured press rather than a grinding motion. Over-crushing the mint releases chlorophyll and turns the drink bitter.

Fill each glass three-quarters full with crushed ice. Crushed ice covers more surface area than cubes, keeping the drink colder longer while diluting it only slightly over the first few minutes.

Pour well-chilled sparkling water almost to the rim. Stir gently with a long spoon, sweeping from the bottom up, to dissolve any remaining sugar and blend the layers without losing too much carbonation.

Tuck a sprig of fresh mint into the ice so it sits above the rim, and notch a thin lime wheel onto the edge of the glass. Serve immediately with a straw while the bubbles are still lively.