Mojito – classic cocktail recipe
Mojito… Everyone has heard of it, most of us have tried it and we all love it. Mojito is a summer cocktail made with white rum, fresh mint, lime, a bit of soda, and sugar. Refreshing with nice green color and always a go-to on a hot summer day. You just can’t go wrong with one of these, and it’s never just one. The problem with it is that it’s a bit more labor-intensive than other cocktails because it involves muddling, and it always leaves a mess at the bar, but it’s definitely worth it.
Mojito’s origin can be traced back to the 16th century, and its birthplace was Havana. The drink appeared first in cocktail literature in the 1932 edition of “Sloppy Joe’s Bar Cocktail Manual” and everything about it screams Cuba. According to local lore, Mojito was also a favorite drink of Ernest Hemingway, who had it regularly at the Havana bar La Bodeguita del Medio.
The best and most commonly used rum for Mojito is BACARDÍ Superior Rum, followed by Havana Club 3-year-old.
On the list of IBA Official Cocktails.
Ingredients for Mojito:
- 2 Ounces (60 ml) of white Rum.
- ½ Lime cut into wedges.
- 5-10 Fresh Mint Leaves.
- 2 teaspoons of sugar (brown is the better choice) or 1 Ounce (30 ml) of Simple Syrup.
- Club Soda.
- Garnish with a lime wedge and a mint leaf.
For this cocktail, you would need a muddler and some crushed ice.
- Cut half of the lime into wedges.
- Put those into a Highball or a Collins glass and gently muddle.
- Take the mint leaves in the palm of your hand and give ‘em a slap. (Yeah… We need the mint to release its oils and a slap is all it takes ).
- Put the mint into the glass and fill it up with crushed ice.
- Add the rum and sugar syrup.
- Top up with soda.
- Garnish with a mint leaf and a lime wedge.