Posted January 30, 2011 by in

The mojito’s beginnings are shaded with prohibition, rum running and Cuban communism. The story goes that during prohibition, hundreds of wealthy Americans were travelling from Miami to Cuba to drink at the many non prohibition bars. Bars like El Floridita where the Daiquiri and Ernst Hemmingway became famous and of course the birth place of the Mojito, Bodeguita del Medio. I have heard rumors that del Medio uses at least 35 bunches of mint a day, that’s a hell of a lot of Mojito’s. It is thought that the Mojito is an adaptation of the classic Mint Julep, a mixture of bourbon, mint and soda. Whatever its origins, it is becoming a classic of the   cocktail scene, when properly made is extremely pleasurable.

2 oz. of White rum
8 mint leaves
1/2 oz. sugar syrup  
3/4 lime
Top up with soda
Now this is a quick and efficient way of making the drink, the real way asks for soaking of the mint leaves in the rum for 15 minutes. In a highball glass muddle lime, roughly torn mint leaves and sugar syrup. Add other ingredients, ice up and give it a good stir.

About the Author

Chilled Magazine
Chilled Magazine

Chilled Magazine is a publication committed to the bartending, mixology and nightlife community. We are dedicated to mixology, on and off premise, while knowing exactly what makes the beer, wine and spirits industry tick.


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