The iconic Mojito

Legend has it that the Mojito dates back to the early 16th century, when English explorer Francis Drake, between two lootings in Havana, was said to enjoy sipping on a drink made with mint leaves muddled in tafia (industrial rum).

In the 20th century, the original recipe evolved: the tafia was replaced with white rum and lime was added to complement the mixture. Thus, the Mojito as we know it was born. In 1920, the Mojito became a true symbol of Cuban culture, and was elevated to the rank of Cuba’s national cocktail. It is said to have been one of Ernest Hemingway’s favorite drinks, and that he enjoyed it regularly when he lived in Cuba between 1939 and 1960 as part of his famous local habits: "My Mojito in La Bodeguita, my Daiquiri in El Floridita". The cocktail ended up being exported first to the United States, then to Europe, before becoming a staple in most bars around the world.

Main alcohol : Rum

Ingredients

Cracked Ice

1½ Parts White Rum

1 Part Lime Juice

⅔ Part Simple Syrup

8 Whole Mint Leaves

Soda Water

1 Sprig Mint

Preparation

Add 8 whole mint leaves into a highball glass. Add ⅔ part simple syrup and gently muddle. Fill with cracked ice. Add 1 part lime juice and 1½ parts white rum. Top up with soda water. Garnish with a sprig of mint leaves and serve.

Drinkware : Highball Glass