Mojito
The Mojito, or a variation of it, is on just about every spring/summer cocktail menu in the U.S. Strawberry mojito, watermelon mojito, basil mojito, orange mojito and even tequila mojitos! It is a traditional Cuban highball and one of the most popular drinks across all of the Americas.
The classic recipe is very simple; fresh lime juice, sugar, mint and soda. The origin, as far as historians can tell, dates back to 16th century Cuba. One of the theories goes back to 1586 when Richard Drake sailed to Havana after his raid on Cartagena de Indias and dealt with a scurvy and dysentery epidemic on the ship. The native Indians of South America had ingredients for “medicinal remedies” including aguardiente (crude high proof “fire water”), mint, sugarcane and lime juice.
Other history experts believe that African slaves who worked in the sugarcane fields in Cuba may have concocted something similar as it was sweet and very refreshing to enjoy in the heat of the summer. The name Mojito also has interesting origins…. MOJO is a Cuban spice, made from limes- - and MOJO is also an African word that means “ to cast a spell ”.
So how do you make a mojito? Depending on which bartender you ask, you will get a different recipe. Some bartenders muddle the mint, and some simply shake the drink with the mint in the shaker. Many people believe that the mint should be strained out of the actual drink with just a fresh sprig on top, and just as many people insist that the mint should all stay inside.
I don’t know if there is truly a corrector incorrect way, as long as the end result is a balanced and delicious drink. I like to strain the mint out so that the person drinking it does not end up with pieces of mint in their teeth!
A creative way to switch up the classic recipe is to add seasonal fruits and I have included a few recipes below. Always follow the standard recipe and adjust the lime and sugar slightly based on the sweetness/tartness of the fruit you are using. Another way to change up a mojito is to switch out the mint for another herb.
There are probably people who will frown on this but a mojito made with basil is one of the most refreshing and aromatic drinks I have ever had.
As for what kind of rum- - the light rums in my opinion are the best to use in mojitos. They keep the drink light, and don’t overpower the mint. Mixology, or the art of creating cocktails is all about being creative, so remember that there are no RULES here.
PINEAPPLE MOJITO
2 oz Caña Brava Rum
.5 oz Simple Syrup (adjust this according to the sweetness of the pineapple)
1 oz Fresh Lime Juice
8-10 Mint Leaves
4-5 Chunks Fresh Pineapple
In the bottom of mixing glass muddle mint leaves, pineapple chunks and simple syrup. Add rum, lime juice and ice. Shake well, then double strain into tall glass. Add ice, 3 pineapple chunks and fresh mint sprig. Top with a splash of club soda.
STRAWBERRY BASIL MOJITO
2 oz Mt. Gay Silver Rum
.5 oz Simple Syrup (adjust this according to the sweetness of the strawberries)
1 oz Fresh Lime Juice
8-10 Mint Leaves
2 Whole Strawberries
In the bottom of a mixing glass muddle basil leaves, strawberries and simple syrup. Add rum, lime juice and ice. Shake well, then double strain into tall glass. Top with splash of club soda, a basil leaf and a few pieces of diced strawberry.
-Article written by Cris Dehlavi, The Muse of Mixology-
My name is Cris Dehlavi and I am a native of Arizona, but have lived in Columbus, Ohio for the past 13 years with my daughter, Desi. I have been running the bar program at “M”, of the Cameron Mitchell Restaurant group since 2005. I am currently the President of Columbus USBG as well as a consultant for bars and restaurants nationally. In 2013, I attended the rigorous B.A.R. 5 Day Spirits Certification and have been recognized as one of the top mixologists in the U.S.A. I am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bar tenders around Ohio. My contribution to Got Rum ? magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry.