Mojito Recipe
No image of dirty dancing in Havana during summer nights would be complete without having to sit down to one tall glass of cold mojito. If the Margarita is of TexMex origin, the Mojito traces its roots back to the Cubans.
Traditionally, the classic mojito is made up of white rum, carbonated water, sugar, lime and mint. It is served in a highball glass, that is why it is considered to be a traditional Cuban highball cocktail. The mojito is known for its refreshing quality: sweet, tangy and minty. It is a favorite in some hotels in Havana, the capital of Cuba.
The Original Mojito
- 1 tsp. Powdered sugar
- 2 oz. Lime juice
- 4 mint leaves
- 1 sprig of mint
- 2 oz. Havana Club White Rum
- 2 oz. Club Soda
Place the mint leaves in a highball glass, often called a “collins” glass. Squeeze the lime juice over it. Add the powdered sugar. Smash the mint leaves into the sugar and lime juice. Add crushed ice, white rum and stir. Top off with club soda, stir if you prefer it that way.
Traditional Mojito
- 3 fresh mint sprigs
- 2 tsp sugar
- 3 tbsp fresh lime juice
- 1 ½ oz. White rum
- club soda/carbonated water
In a highball glass, crush a part of the mint in the inside of the glass to flavor it. Add the sugar, and the lime juice. Stir and blend well. Put ice. Add the white rum, and mix again. Top off with the club soda. Add a lemon slice and garnish with the remaining mint leaves. Enjoy. This drink is good for one.
American Mojito
- 1/5 oz. Bacardi Rum
- 12 fresh Spearmint Leaves
- ½ Lime
- 7 oz. Club Soda
- 2 tbsp syrup or 4 tsp sugar