Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.153)

1 peellime — lemon peel with juiceacid
several sprigsmint — peppermintbase
2 ouncesrum — Bacardi rumbase
sparkling water — filldilution
1 teaspoonsugar sweetener
  1. Stir with a spoon, add sparkling water, and serve without straining.

Ice: Cracked ice

See also: Mojito Criollo No. 2, Mojito Criollo No. 3