The Mojito was drilled into the ground during the late 2000’s. It seemed like every bar and restaurant, everywhere, was pushing them. I got a bit fatigued and since then haven’t really made too many. That’s too bad because they’re actually really delicious. A nice, refreshing drink for both a hot day or just relaxing in a cocktail bar. The key is the fresh mint — it really tastes nothing like mint syrups or liqueurs. Trust me: a rum fizz with crème de menthe poured into it is not a Mojito!
As with most classic cocktails, the origins of the drink are hotly debated, with stories of its creation reaching back all the way to the 1500s. What’s known for sure is: it definitely originated in Cuba, where cane sugar, limes, and rum are prevalent, and was well-established by the time Hemingway arrived on the scene. Some claim they were a favorite drink of the author’s, and others dispute it, but it’s safe to say that whether or not he was a fan, having his name associated with them helped them gain popularity in the US.
Many mojito recipes just use lime juice, but I like to make a drink that’s a little more similar to caipirinhas, and actually muddle lime wedges. That way you get both the juice and the essential oils from the peel. If you want to use lime juice, go with about half an ounce. More if you like a particularly tart drink.
This article is a modified and enhanced version of a post that ran on my nightly cocktail blog, DrinkShouts. Liquors in parentheses are what I used when I made this recipe, and are included as suggestions.
The Mojito Cocktail Recipe
- Bar spoon
- Cocktail Strainer
- 2.5 oz. Light rum Bully Boy
- .5 oz. Simple syrup or 3 tsp. fine sugar
- 1/2 Fresh lime cut into wedges
- 8 Fresh mint leaves
- Dash citrus bitters
- Club soda
- Spring of mint leaves Garnish
- Muddle mint, lime, bitters, and simple syrup in a pint glass. Add rum and ice and stir thoroughly. Strain into an ice-filled rocks glass and top with soda. Garnish with a sprig of mint leaves.