Mojito

Is there anything better to sip on in an adirondack chair on a hot & humid day? Well, yes, there are many great things to sip on a hot day, but the illustrious Mojito comes to mind when I want something crisp and refreshing.  I find the origins of food and drink interesting, so I have included a note about the origins of the Mojito from master bartender Dale DeGroff’s book The Craft Of The Cocktail. If origins don’t hold the same fascination for you, scroll down to the good stuff, like how to make it.

In Havana, Hemingway liked to have his Daiquiris at La Floridita and his Mojitos at La Bodeguita del Medio. Although La Bodeguita is credited with popularizing the Mojito, there’s a lot of controversy about the drink’s origin. Some believe Constante Ribailagua of the Floridita made the first Mojito. The Mint Julep made in the southern United States beginning in the late eighteenth century from brandy, peach brandy, and eventually form bourbon was one of the first American cocktails to get international recognition, and some believe it sparked the creation of the rum version called Mojito in Cuba. The Mojito was a farmer’s drink, sort of the Budweiser of Cuba, with its origins sometime between 1850, when the rum industry in Cuba modernized, in 1920. Those years brought important elements of the drink to Cuba for the first time, like ice and charged water.


Makes 1 drink
adapted from: The Craft Of The Cocktail

10-15 leaves of fresh mint
1 oz of simple syrup
¾ oz fresh lime juice
1 ½ oz Bacardi Superior rum
2 dashes of Angostura bitters (optional, but delicious)
soda water


In the bottom of a highball glass, lightly muddle the mint leaves with the simple syrup and lime juice. Add the rum and bitters. Top with cracked ice and soda water. Stir well from the bottom up and garnish with a sprig of mint.


If you’re in the mood for different twists on a classic mojito, try the Spiced Basil Mojito, the Black And Blue Mojito, or Bobby’s Signature Mojito.

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