today's left of center photo was taken during a lovely little trip to my friend sarah's cottage two weekends ago.  it's a yearly summer tradition of ours, to pack nearly twenty of us friends into sarah's beautiful place on the lake.  the days are spent swimming, sailing, and sunning...the nights are spent drinking, dancing, and debauching.  it's often the highlight of my year, and this time was no exception.

this particular pic is of my friend derin, well, derin's hand, picking seashells by the shore.  he and alex were giddily plucking them from the water, and piling them up on a stone.  i just love the luster of the nacre, and the contrast of the earthen colours.  i hope you do, too.

yes, i said it.  and i meant it.  i've concocted THE PERFECT raspberry mojito. 
i mean, come on, just LOOK at it.  doesn't it just scream perfection?  (and humility on my part?!)

i was first turned on to raspberry mojitos when i was in miami several years back, at my cousin's wedding.  the barkeep had fresh fruit on hand, and a vigorous muddling technique -- a key, but often overlooked, step in the mojito-making process.  needless to say, it was love at first sip...and second...and third...and...

Steph's Perfect Raspberry Mojito
I should really credit the bartender who introduced me to this particular libation, but I remember neither his name, nor his recipe (a testament to how good his drinks were).  This recipe is just what I've found has worked well for me over the years.  It's my favourite drink to make at parties because it's just so damn easy, especially since I stumbled upon using ginger ale, thus eliminating the need for measuring sugar or making simple syrup. 

1 1/2 oz white rum [I would always recommend using the best alcohol you can afford, but to be honest, I've used plain old Bacardi and it worked just fine.]
1 pint fresh raspberries [Local, from the farmers' market.  None of this flown in from Chile business.]
Fresh mint leaves and mint sprigs [Hyper-local, from the garden.  Or from the market if you haven't got a green thumb.]
Ginger ale [I may be biased because I'm Canadian, but I SWEAR, Canada Dry is the best type to use.  I think it's because it's sweeter than most other brands.]
Lime wedges
Straws
Ice

Muddle mint leaves, fresh raspberries and lime juice in the serving glass (no need for a mixing glass because I like to keep all the goods in the drink -- it looks good, illustrates the freshness, and cuts down on dishes).  I typically use about 7 mint leaves, a small handful of raspberries (about 6) and the juice of a lime wedge.  Add 1 1/2 oz light rum and ice into the glass and stir well (you can shake the rum and ice in a cocktail shaker, but again, really no need for the added pomp).  Top with ginger ale.  Garnish with fresh mint sprig and a fresh lime wedge, and add a straw (otherwise, your guests will be eating, rather than drinking the cocktail!).  Enjoy!