Mojito

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                                           M o j i t o

Spring is in the air, and you can find a Mojito, or a variation of such, on just about every spring/summer cocktail menu in the USA. Strawberry, watermelon, blueberry, and peach are some of the more common flavors people tend to highlight. As far as historians can tell, the origin of the Mojitio dates back to 16th-century Cuba. It is a traditional Cuban highball and one of the most popular drinks across the Americas. One of the origin 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 sugar cane 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 fascinating origins…. MOJO is a Cuban spice made from limes-- and MOJO is also an African word that means “to cast as the spell.”  

The ingredients are quite simple: rum, mint, lime, sugar, and a splash of sparkling water. Those proportions vary regionally.  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 a correct or incorrect way, as long as the 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. I 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. A Mojito made with basil is one of the most refreshing and aromatic drinks I have ever had. Now let’s talk about the best part: what type of rum should you use? The earliest Mojito was written as using unaged Cuban rum. I don’t necessarily think it HAS to be Cuban because you can have some fun, funky flavors from other styles of rum too. I believe it should be an unaged rum, which will lend to a lighter, crisper cocktail that showcases fresh herbs.   Here are a few of my twists on this beautiful classic cocktail.   

                                               PINEAPPLE MOJITO

  • 1.5 oz. Unaged Cuban Rum
  • .5 oz. Smith and Cross 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 of Fresh Pineapple

In the bottom of the mixing glass, muddle mint leaves, pineapple chunks, and simple syrup.  Add rum, lime juice, and ice. Shake well, then double strain into a tall glass. Add ice, three pineapple chunks, and a fresh mint sprig. Top with a splash of club soda. 

                                                 BASIL MOJITO

  • 2 oz. Unaged Jamaican Rum
  • .5 oz. Simple Syrup 
  • 1 oz. Fresh Lime Juice
  • 3 Basil Leaves

Muddle basil leaves and simple syrup in the bottom of the mixing tin. Add rum, lime juice, and ice. Shake well, then double strain into a tall glass. Top with a splash of club soda and a basil leaf. 

Pro tip: Fresh berries work great in this cocktail, too, just add them to your tin, and don’t forget to garnish with fresh ones.