Anyway, I promised I'd have another drink in store this week. After getting some muddling practice with our Caipirinha last week, let's step it up a notch and make a Mojito. This cocktail is of Cuban origin and it is said to have been a favorite of Ernest Hemingway, though I have heard that he may have used a different version without sugar.
Early versions of rum were often quite harsh, so people in the Americas have been adding things like mints, sugar and lime juice for centuries, long before this cocktail came about. One commonly named precursor is called "El Draque", after the English privateer Sir Francis Drake. It is said that when his crew was suffering from scurvy and dysentery, a small party was tasked to go to land in Cuba in search of ingredients for a medicine, since the indigenous people were said to know some remedies. The party returned with one of those early versions of rum, some sugar cane juice, limes and mint leaves, and that's when the real "party" was ready to start. 
In reality, the limes alone would have been good against scurvy or dysentery, but the other things are appreciated.
This drink was also my personal introduction to cocktails, being the first one I remember ordering at a bar. In fact, I may have had two. It was during a school trip to Berlin in 2005.
Anyway, let's get to it. First of all, we will need some mint leaves. I already have a potted plant in my garden, which is even specifically called "mojito mint". Mint leaves are available in most grocery stores as well, though.
Get ten leaves. One trick I have learned from a football teammate with some bartending experience is to form a little hollow with your hand, like in the picture below, and then use your other hand in the same shape to clap it a few times for that vacuum effect (not sure if I explained it correctly... just let me know if this doesn't make sense). The mint is supposed to unfold more of its aroma that way.
We'll use another half lime cut into four wedges. Put all the mint leaves and one lime wedge into a highball glass (holding around 300 ml).
Get out your muddler and muddle the mint leaves and lime wedge using the same technique we used for the Caipirinha. Just gentle presses and half twists. It may be a bit more difficult to do this time, due to the taller glass.
After muddling, add two more lime wedges and 1-2 tablespoons (to taste) of sugar.
Muddle again. When you're done, fill the glass almost to the top with ice and ignore the mess in Harrier's kitchen.
Pour in about 42 ml, or 1.5 oz of white rum...
...top it up with carbonated water and use the remaining fourth lime wedge as a garnish.
Give it a stir and serve with a straw. Your mojito is ready.
VS
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I have actually heard of people serving their burritos in crêpes instead of tortillas, and I've been told that they were really good too.