Mojito is a refreshing white rum, mint, and lime concoction. Here you’ll find the authentic mojito recipe and the only formula you’ll ever need to make the best mojitos. Ever!
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I first posted this mojito recipe in 2011 while working for Venezuelan rum producer Ron Santa Teresa. The story is the result of the many rum history books I read then. I owe the recipe to the King of co*cktails, the one and only Dale Degroff.
Mojito: a co*cktail with a long story
Besides the fact they are the best-known and drank rum-based drinks, Mojito and Cubalibre have in common the mystery of their origins.
The quintessential Cuban drink, it’s believed the Mojito was ‘adapted’ from the Drake or Draquecito. The Draquecito (‘Little Drake’ in Spanish) became popular during Prohibition (1919-1933) when Americans traveled to the Caribbean island to escape the ban.
Legend has it that Richard Drake —a cousin of Vice-Admiral Sir Francis Drake (1540-1596)— slave trader and privateer of the British Crown, made it for the first time during his travels through the Caribbean.
At that time, aguardiente was mixed with water, sugar, lime, and mint. But that concoction wasn’t made for refreshing purposes. It was intended to warm up the sailors and combat scurvy. Drake may have introduced the drink to Cuba.
Later, in the middle of the 19th century, when rum production began on the island, rum replaced aguardiente in its preparation, and Draquecito subsequently led to the Mojito.
Hemingway & La Bodeguita del Medio
It is said that the drink was “created” in La Bodeguita del Medio, a very traditional bar in La Habana Vieja, the old colonial area of Havana, a few blocks from the Cathedral. There, American writer and Nobel Prize for Literature Ernest Hemingway was an habitué.
A rum killer, Hemingway wrote in the ’50s: “My Mojito in La Bodeguita, my Daiquiri in El Floridita.” He was referring to the two bars he regularly refreshed with two of his favorite drinks.
According to Erasmo Brito Lima, a founding member of the Association of Cuban Bartenders, the Mojito, dating from 1910, was prepared for the first time in a bar on the beach of La Concha.
Contrary to what is intended to believe, its creation is not associated with any particular rum brand.
How to make the authentic mojito
To make this recipe, you’ll need some bar tools that you can easily find online, including:
Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.
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Muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go – you can use the end of a rolling pin for this. Pour into a tall glass and add a handful of ice. Pour over the rum, stirring with a long-handled spoon. Top up with soda water, garnish with mint and serve.
A mojito is a classic highball drink that originated in Cuba. Not surprisingly, this co*cktail uses ingredients indigenous to Cuba, including rum, lime, mint, and sugar. The mixture is topped off with a little club soda to create a thirst-quenching libation.
It is a refreshing non-alcoholic drink that is perfect for any occasion. What is the difference between a mojito and a virgin mojito? A mojito contains alcohol, typically rum, while a virgin mojito is alcohol-free, sharing similar ingredients like lime juice, mint, sugar, and soda water.
Bubbly club soda transforms the intense flavors of rum, mint and lime into an easy sipper. Any club soda or plain sparkling water will do. Lately, I've been loving Topo Chico, which is not traditional but offers tons of tiny, persistent bubbles and no funny aftertaste.
In a tall glass tumbler, muddle the lime wedges. Slap mint leaves and add to the glass. Add Appleton signature rum and watermelon syrup. Puree a slice of fresh watermelon and add a couple of splashes.
Among the various excuses bartenders will give: "The bar doesn't have mint (or other ingredients needed)"; "It takes too long to make," "It's no longer cool (are you sure you want to drink that?)." The real reasons bartenders don't want to make you your mojito: The process is messy, they take too long to make (and time ...
Who invented summer's hottest drink? 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 co*cktails.
How Strong Is the Mojito? The mojito is not a terribly strong co*cktail. When made with 80-proof rum, the alcohol content falls in the 13 percent ABV (26 proof) range. That makes it equivalent to a glass of wine, only far more refreshing.
A mojito without alcohol is called a "virgin mojito" or "nojito". The Cojito adds coconut flavor, often through the use of coconut-flavored rum. A dirty mojito calls for gold rum instead of white rum, and raw sugar or demerara sugar.
Quite some time after the era of the pirates, the origin of the mojito as we know it today dates back to 1910 in Playa de la Concha (Cuba), where it was created by a Spanish descendant who prepared it in a bar for aristocrats.
Cheers to our new low-calorie co*cktail! Combining Cruzan® Rum with a cool touch of citrus and mint, Skinnygirl® Mojito is the perfect light springtime sip. Freshen up any occasion with her light and crisp flavor combo, a co*cktail complemented best with a fresh lime and mint leaf garnish.
With Vitamin C present, it is obvious Mojitos will serve as great immunity boosters. It may provide you with one layer of protection from viral infection that may spread during seasons. Another healthy benefit of this delicious co*cktail is that combining mint and lime juice may give you healthy digestion.
Mojitos are traditionally made with white rum. A classic mojito is meant to be light, crisp, and refreshing. This is why white rum is used. The slightly sweet, subtle flavor of a good white rum blends nicely with the other simple ingredients.
The ratio refers to 2 ounces of spirit, 1 ounce of sweet, and 1 ounce of sour. Here we've provided examples of each element, but keep in mind that this list is by no means exhaustive: Spirits: Aperol, campari, gin, mezcal, rum, tequila, vodka, whiskey, wine, etc.
Two parts base spirit to one part sweet to one part sour. Let's take it one step at a time. Start with your base spirit. It can be any of your main categories of liquor—whiskey, gin, vodka, etc.
Almost all the classic drinks you know and love, from the Daiquiri to the Gimlet or the Margarita come down to the same basic ratio: 2:1:1. That's two parts spirit, one part sweet, and one part sour, commonly known as the Golden Ratio.
A general formula for making simple mocktails is four parts base, one part sour, one half part sweet, and a garnish. Ideas for base: tea. coconut water, sparkling water (flavored or unflavored)
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