Mojito cocktail recipe and ingredients

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Mojito is an ancient cocktail for a very simple reason: it is produced with the most readily available ingredients in Cuba. So much so that an alcoholic beverage made of brown sugar, lime juice, and rum was in use even during the days of pirate Francis Drake.

This ancestor of the current Mojito was so pleasing to the pirate that in his honor he was named Draque, as he was affectionately called by his friends.

This simple, yet immortal, cocktail has not only restored pirates and sea wolves but has managed to cross the centuries, seducing legendary characters such as Hemingway, who loved it madly. And today, the mojito has become one of the most popular cocktails.

But why is Mojito so loved?

The reason is very simple: it is a very drinkable aperitif with great balance, always poised between acid tension, sweetness, and the sharp flavor of Hierba Buena (mint), with the fruity and warm taste of rum acting as a glue.

How alcoholic is a Mojito?

The alcohol content of the Mojito is medium, but the alcoholic sensation on the palate is light, camouflaged by its amazing freshness, and for this reason, it’s almost considered a girly drink.

More precisely, we could say that Mojito is an all-day cocktail; not surprisingly, the Cubans drink it at any time of the day like a slightly “alcoholic lemonade,” thanks to its innate freshness. Just adjust the doses of rum.

But aside from history, do you want to learn how to prepare this great Cuban cocktail? We hope so because here is the original Mojito recipe from Cuba with love!

Ingredients for making the original Mojito drink

• 5 cl of Cuban white rum
• 2 cl of lime juice
• 14 leaves of hierba Buena or mint
• 2 bar spoons of refined white sugar
• ice
• soda

How to make the perfect Mojito cocktail

The Cuban Mojito, which is part of the great family of Julep cocktails, assumes that you use real hierba buena or spearmint (a kind of wild mint with a delicate flavor) and that you don’t muddle the leaves but gently slap them before putting them in the glass.

In a highball glass, put two teaspoons of white cane sugar and the juice of half a lime. Stir well, add mint, pin down with the pestle, add some ice and rum, and fill with a splash of soda.

Garnish with a sprig of mint and a slice of lime. If you want, but it’s not contemplated in the original recipe, garnish with some wild berries and strawberries.

For preparing a “Criollo Mojito,”  which means “local,” add 2 drops of Angostura. A little bit of bitterness makes wonders!

Tips for a Perfect Mojito

Here are a few tips to help you make the perfect mojito:

• Use fresh mint leaves. Dried mint just doesn’t have the same flavor as fresh mint.
• Use a high-quality white rum. The rum is the star of the show, so make sure you’re using a good one.
• Don’t over-muddle the mint. You just want to bruise the leaves, not turn them into mush.
• Squeeze your own lime juice. The pre-packaged stuff just doesn’t taste as good.
• Do not pound the lime with the pestle; you are not preparing a caipirinha or caipirissima, where you have to extract the essential oils of the lime, but a simple Cuban Mojito, which is much simpler. You need plain lime juice.

What mint is used for mojitos?

Cultivating your own hierba buena is a must for any mojito lover, and not just a Zen exercise to relax. With little effort, you will have an excellent stock of mint for the year. It is not difficult; even a leprous green thumb should be able to keep alive a half-dozen plants of mint. If you’re lazy, just look at your grocery store. Finally, note that the mojito is a refreshing but mostly seasonal cocktail. Drink it after your first crop of Hierba buena in the spring and summer.

What type of rum is used in a mojito?

A light white Cuban rum is perfect; it should not be complex or expensive. Because the cocktail is all about fragrances and lightness, you don’t need full-bodied, alcoholic, or spicy rum. Lime, mint, and sugar cane are a unique trio of flavors. Cuban, Haitian, Barbados, or Trinidad rums are perfect thanks to their fruity immediacy; avoid dark rums like Jamaican or Demerara.

Mojito food pairings

Let’s choose fish, shellfish and spicy foods or chicken kebabs: pair it with paella, spicy chicken wings, chicken curry, pasta with pesto or shrimps and zucchini risotto.