Mojito
The summer is starting to take a hold around here, and that means I’ll be wheeling out some classic summer drinks. First up, hailing from the caribbean island of Cuba, is the Mojito.
The Mojito is probably the best-known cuban drink at the moment, since it has been fashionable for a couple of years now. The unashamed use of fresh mint is one of the reasons it stays in people’s minds, and the fact that it’s an authentic drink that actual cuban people drink makes it special. This last point is why I like to keep things as close to the original as possible. For that, we need the right ingredients.
First up is the rum. It must be cuban, and should be Havana Club Añejo 3-year-old. However, there are other cuban rums you can try.
The mint must be the hierbabuena type used in Cuba (and thankfully also the most prevalent here in Spain.) This mint has wider leaves and a lighter colour than the more common spearmint, and is more fragrant.
Finally, even though most sources omit it, I have it on good faith from people who have been to Cuba that cuban bartenders add Angostura Bitters to the Mojito. The recipe I’ve sourced comes from a cuban bartender on a spanish-language mailing list, so I’m reasonably confident it’s correct.
Recipe:
1 1/2 oz. White Rum (Havana Club 3-year-old is authentic)
1/2 oz. Lime juice
3 oz. Seltzer
2 fresh mint sprigs (about 8-10 leaves)
3 drops Angostura Bitters
1 tsp Sugar
Put the sugar in a glass and add the lime juice (about half a lime’s worth). Place one of the mint sprigs in the glass and muddle the mint well with the sugar. Add a little seltzer and stir to dissolve the sugar. Add the rum, the lime hull and a few ice cubes, top up with seltzer and garnish with the remaining mint sprig. Finally, add the bitters carefully to the drink, without stirring.
Notes:
One of the quintessential cuban drinks, and a cocktail standard. Very fashionable lately, it doesn’t hurt that it’s one of the best summer drinks out there, in my opinion.
Rating:
- Four stars for a classic.
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