A Cuban Classic — the Mojito
When talking about the history of the Mojito, the only thing people agree on is that it came out of Cuba. There’s much debate about who created it, when they did, and the word’s origin. So why did a journey to Puerto Rico cause me to revisit this Cuban cocktail icon? To celebrate our 25th anniversary, Ms. Cocktail Den and I cashed in a lot of hotel points to stay at the Dorado Beach, a Ritz Carlton Reserve property in Puerto Rico. Once our hotel ambassadors Carlos and Gerson discovered we were cocktailians, they arranged a wonderful make your own Mojito experience for us. Here’s my preferred version of the Mojito.
2 ounces clear rum
.75 ounces super simple syrup
.5 ounces lime juice (1/2 lime)
5-6 mint leaves
1-2 dashes Angostura bitters
Soda water (optional)
Put the mint and simple syrup in a shaker, muddle the mint, add the other ingredients (except the soda water), shake like a mambo maniac, and strain into a chilled glass. Mint and/or lime peel garnish optional.
For the Mojito you muddle mint as you would in a Mint Julep, and the combination of rum, sugar, and lime juice is similar to a Daiquiri. Traditionally people use sugar instead of simple syrup, stir, not use bitters, and add soda water. If that works for you, go for it. So why is my version different? Personal preference. I exclude soda water because I’m not wild about carbonated beverages. As the Mojito includes lime juice (you’re using fresh juice, right?), stirring it runs counter to the Hamlet Cocktail Conundrum. Finally, the bitters add an interesting dimension. Many Cuban bartenders add bitters to keep the Mojito from being overly sweet. What does all of this mean? It’s time to start playing with this Cuban classic. Many thanks to Carlos and Gerson for reminding me how great the Mojito is!
