A traditional Cuban cocktail which became quite popular in the United States during the late 1890s. Ernest Hemingway was fond of the mojitos at La Bodeguita del Medio in Havana, though his recipe has no sugar.
- 3 parts light-dry rum
- 12 yerba buena or mint leaves
- ½ Lime
- 2 dashes bitters
- syrup (can be made at home with equal parts sugar and water, boiled)
The mint leaves should be crushed with a mortar and pestle. Mix everything together and serve.
Rum producer Bacardi popularized an updated version of the drink in the early 2000s.
In a cocktail shaker, mix
- 2 shots light rum
- ½ shot of soda water
- 1 teaspoon simple syrup or sugar
- Juice from half a lime
- 3 or 4 cubes of ice
Shake well until the sugar is dissolved and the mixture is chilled.
Chuck the half lime into a tall glass. Add five whole mint leaves, and two handfuls of ice. Shake the mixture just enough to bruise the mint leaves — about 5 seconds is fine; the leaves should remain mostly whole.
Pour the contents of the shaker in the tall glass. Room should remain for another 3½ shots of soda water, which should be stirred in gently, to ensure that it does not lose its fizz.
Also very tasty is a fauxjito (pronounced foe-HEE-toe), a virgin (without the rum) version of the mojito.
See also: List of cocktails