MOJITO

Mojito: Cuba's Classic Rum and Mint Cocktail

The Mojito's origins trace to 16th century Cuba and a drink called "El Draque," named after English privateer Sir Francis Drake. When Drake's crew landed near Havana in 1586 suffering from scurvy and dysentery, locals created a medicinal remedy combining aguardiente (a crude precursor to rum), lime, mint, and sugar. This concoction served both as medicine and refreshment, with lime providing essential vitamin C to combat scurvy.

As Cuban rum production evolved throughout the centuries, aguardiente was replaced with refined white rum, transforming the drink into the modern Mojito. The cocktail's name likely derives from "mojo," a Cuban lime-based seasoning, or possibly "mojadito," Spanish for "a little wet." By the early 20th century, the Mojito had become firmly established in Havana's bars and restaurants and gained significant popularity among the city's upper class. La Bodeguita del Medio, a Havana bar opened in 1942, claims to be the Mojito's birthplace and has served the cocktail since opening. The bar became famous through its association with writer Ernest Hemingway, though this connection is disputed. A framed inscription reading "My mojito in La Bodeguita, My daiquiri in El Floridita" is attributed to Hemingway, but biographer Philip Greene questions its authenticity. The Mojito gained international recognition in the latter 20th century, becoming one of the world's most popular cocktails.

RECIPE:

10-12 fresh mint leaves
½ lime, cut into wedges
2 tsp sugar (or ½ oz simple syrup)
2 oz white rum
Soda water
Ice

Method:
1. Add mint leaves and lime wedges to highball glass

2. Add sugar and muddle gently to release mint oils and lime juice

3. Fill glass with ice

4. Add rum and stir

5. Top with soda water

6. Garnish with mint sprig and lime wheel