Our Favorite Mojito Recipe – and More!
Forget the Cuba Libra! Cuba has given the world an even more wonderful cocktail – the Mojito!
While a relative newcomer to many places in the world, the new beloved mojito recipe was actually born many years ago, outside Havana, Cuba. It has been said that Ernest Hemingway enjoyed an occasional mojito when visiting the island paradise. And it’s no wonder! With its ideal combination of tropical white rum tangy lime juice, refreshing mint and sweet sugar, the mojito recipe is one of the most exciting and satisfying warm weather drinks enjoyed today.
No other drink, with the exception perhaps of the frozen margarita recipe, conjures up visions of an island paradise, palm trees gently swaying in the balmy Caribbean music, and spicy Cuban music providing a background track that is guaranteed to get the body moving!
While there are lots of mojito mixes around today (again, just like the margarita mix)
The Classic Mojito Recipe
1. In a tall “Collins” glass (or one designed specifically for the mojito recipe) crush 5-10 (depending on size) fresh mint leaves. Leave out the stems, which can be bitter. If fresh mint is unavailable in your supermarket, try stores with more extensive selections of fresh herbs and spices – gourmet supermarkets, green grocers or Whole Foods. If all else fails, you can use dried mint – but it is a far inferior substitute. (Interesting fact: mint grown in Cuba is actually a different variety from that typically found in the U.S. Of course, if you can get the real deal, go for it! But the difference between in and the more common spearmint is subtle.
2. Slice a fresh lime in 4-8 pieces and squeeze the juice into the glass. Then add the squeezed lime pieces after squeezing. (Another note: If you live in an area where you can get the smaller, but remarkable Key lime, use them. They add a unique and distinctively tropical flavor to the mojito recipe.
3. Add a LITTLE watter and, using the back of a spoon (or better yet, a “muddler”) muddle everything together to release the oils from the mint and lime. Try not to overdo it. The mint leaves should remain relatively intact.
4. Take a whiff! Ahhhhh….
5. Add about a tablespoon of confectioner’s sugar. (If you don’t have it, granulated sugar will do – but make sure it dissolves completely.) You can also use simple syrup, of course, made by heating equal parts of water and sugar until the sugar has dissolved, and the allowing to chill.)
6. Fill the glass with ice. Crushed or shaved is best, but even many excellent bars serve the mojito recipe with cubed ice.
7. Add 1-1/2 ounces white or silver rum. This is non-negotiable. Don’t use dark, gold or amber rum as it has less bite (white for bite!) which is an important taste component of the drink – AND it will change your beautiful, pale green and clear mojito recipe into something that looks like watered down cola.
8. Fill glass with club soda or seltzer, and with the longest spoon you have, stir from the bottom. Never shake and try not to over stir (and release too much carbonation from the sparkling water.)
9. Garnish with a lime wedge and a few sprigs of mint.
10.Turn on some Caribbean tunes and enjoy!
Of course, just as with any popular cocktail (martini, frozen margarita, etc.) there are many variations around today. But in our mind, NOTHING beats the real thing.
While the mojito recipe has been around a long time, it really came into its own in the early part of the century. In fact, in some circles it has already passed from “trendy” to “done.” But don’t let that stop you. This is without question of the most refreshing and “intoxicating” (emotionally speaking) cocktails around.
By the way, what is the perfect food to serve when enjoying your favorite mojito recipe? Cuban, of course – rice and black beans, arroz con pollo, maduros, ropa vieja… Look them up! The food is just as wonderful as the cocktail, and ALWAYS a crowd pleaser!
Qué rico!
