Mojito
By Adam Rains
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.
Mojito
Ingredients
- 2 oz White Rum
- 1 oz Fresh Lime Juice
- 2 teaspoons Sugar
- 8-10 Fresh Mint Leaves
- Soda Water (Club Soda)
- Ice
- Lime wedges and mint sprigs for garnish
Preparation
- In a glass, muddle the fresh mint leaves and sugar together. Muddling involves gently pressing the mint leaves to release their flavor without tearing them.
- Squeeze fresh lime juice into the glass over the muddled mint and sugar. You can adjust the amount of lime juice to your taste preferences.
- Pour the white rum into the glass.
- Fill the glass with ice cubes.
- Stir the mixture well to combine the ingredients.
- Top off the glass with soda water (club soda) to add fizz and dilute the mixture slightly. You can adjust the amount of soda water based on your desired level of sweetness and strength.
- Garnish the Mojito with a sprig of fresh mint and a lime wedge on the rim of the glass.
- Give it a final gentle stir, and your Mojito is ready to be enjoyed!
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