The mojito is a refreshing and minty drink that has navigated the peaks and troughs of fads and trends for decades, championing flavour and fresh ingredients and introducing countless drinkers to the world of cocktails. It mentally transports you to a tropical location no matter where you are drinking it and is a lot more than meets the eye.
But, as with many cocktail superheroes, its origin story is shrouded in mystery and hotly debated. The story of this quintessential Cuban highball traces back to the backstreets of Havana and bars across the world.
“The most widely believed story of its origins involves a 16th-century Cuban cocktail named ‘El Draque,’ which was named after Sir Francis Drake, which involved an early, more crude version of rum called ‘aguardiente,’ fresh mint, sugar, and limes,” Boase, co-founder of New York-based mixology company, Liquid Lab, says.
The Modern Mojito
Fast-forward a few centuries, the Mojito is still one of the undisputed kings of the cocktail world; enjoyed everywhere from Cuba to Cambodia, Havana to Hanoi, and grabbing a spot on most cocktail menus. The cause? Simplicity. A winning combination of flavours that champions good rum and fresh ingredients.
Countless variations and riffs have sprung up, adding inventive ingredients like lemongrass and basil, or substituting the rum for local alternatives, such as tequila or metaxa, but the original recipe remains intact as the crowd favourite.
How To Make The Classic Mojito
Mojito is traditionally made by taking three lime wedges and one tablespoon of superfine sugar and muddling it. Then add a pinch of fresh mint and lightly crush it to release the mint oils. Then, add two ounces of white rum, shake vigorously, and pour without straining into a highball glass. Garnish it with lime and fresh mint and enjoy!
Beyond The Bar
Go ahead and get creative with Le Sirop de MONIN Mojito Mint: