INFORMATION
Cocktails
DRINKS
Ingredients:
1/2 teaspoon white cane sugar
1 lime
soda water
fresh mint leaves (purists insist on using yerbabuena, a Cuban variety of wild mint)
6cl rum (e.g. Havana Club Añejo 3 Años or Silver Dry)
ice cubes or crushed ice
1/2 teaspoon white cane sugar
1 lime
soda water
fresh mint leaves (purists insist on using yerbabuena, a Cuban variety of wild mint)
6cl rum (e.g. Havana Club Añejo 3 Años or Silver Dry)
ice cubes or crushed ice
Preparation:
Mix the sugar and the juice of 1/2–1 fresh lime (depending on its size and juice content) with some soda water in a highball glass. Add a few fresh mint leaves and crush gently with the back of a barspoon or muddler. Add the rum, fill the glass with ice cubes or crushed ice and top up with soda water. Garnish with a sprig of mint.
Mix the sugar and the juice of 1/2–1 fresh lime (depending on its size and juice content) with some soda water in a highball glass. Add a few fresh mint leaves and crush gently with the back of a barspoon or muddler. Add the rum, fill the glass with ice cubes or crushed ice and top up with soda water. Garnish with a sprig of mint.
History:
The Mojito was invented on the island of Cuba in the mid-19th century – at the time when Don Facundo Bacardi was developing his charcoal-filtered rum – and developed into a national passion. By the mid-1920s it was well on the way to becoming the (unofficial) national drink of Cuba. Ernest Hemingway, a well-known aficionado of fine drinks, was convinced that the best Mojito was to be found at La Bodeguita del Medio bar in Havana. Incidentally, it was for Hemingway that the sugarless Mojito was developed, as the writer couldn’t digest raw cane sugar. In a Hemingway Special Mojito, the rum is mixed with Gustos Maracino (a Cuban cherry liqueur) and a dash of grapefruit juice to produce a smoother-tasting Mojito. The correct method of preparing a traditional Mojito is still a matter of passionate debate in Cuba. In Europe the cocktail is currently enjoying something of a renaissance.
The Mojito was invented on the island of Cuba in the mid-19th century – at the time when Don Facundo Bacardi was developing his charcoal-filtered rum – and developed into a national passion. By the mid-1920s it was well on the way to becoming the (unofficial) national drink of Cuba. Ernest Hemingway, a well-known aficionado of fine drinks, was convinced that the best Mojito was to be found at La Bodeguita del Medio bar in Havana. Incidentally, it was for Hemingway that the sugarless Mojito was developed, as the writer couldn’t digest raw cane sugar. In a Hemingway Special Mojito, the rum is mixed with Gustos Maracino (a Cuban cherry liqueur) and a dash of grapefruit juice to produce a smoother-tasting Mojito. The correct method of preparing a traditional Mojito is still a matter of passionate debate in Cuba. In Europe the cocktail is currently enjoying something of a renaissance.
