The Mojito is Cool Again, Here’s the Right Way to Make It
Pix and Story :: Anastacia Uriegas
The mojito cocktail has a long history, starting with its origin in Havana, Cuba. Much like the gin and tonic, the minty, rum-based drink was created out of medical necessity, in this case, to treat dysentery and scurvy by Sir Francis Drake. In the 1500’s, Sir Francis Drake was simultaneously known to the English as a knighted hero including Elizabeth I after helping defeat the Spanish Armada, and to the Spanish as a pirate named El Draque. Now, I’m no doctor but I’m pretty sure a combination of aguardiente--the precursor to Cuban rum as we know it--mint, sugar, and water isn’t going to cure jack shizz. Luckily, nowadays dysentery only exists in our memories of playing Oregon Trail in a tragically outdated computer lab, so we are free to enjoy the mojito simply as a breezy hot weather cocktail.
Now, there’s nothing worse than a bad mojito--too sweet, bad rum--so we’re here to show you the correct way to build a proper mojito at home; the worst versions include too much sugar and too little love. Here’s how to do it: place mint leaves in a Collins glass, muddle VERY lightly. Add rum, lime juice, and simple syrup. Now, fill the glass to almost to the top with crushed ice. Crushed ice can be made by adding ice to your blender and pulsing until its snow-like. Now stick your swizzle stick under the ice and spin it by rubbing your hands back and forth like you’re trying to start a fire at a Boy Scout jamboree. Now top off your drink with a splash of fizzy water and more crushed ice, snow cone style and garnish with more mint for aromatics.
1 oz Caña Brava Rum
1 oz Plantation 3 Star Rum
1 oz Lime Juice
1/2 oz Simple Syrup
10 to 12 Mint Leaves
Garnish: Mint Sprig
Mint for Garnish
1. Place mint leaves in Collins glass. Muddle the leaves very gently.
2. Add the rums, lime juice and simple syrup to the glass.
3. Fill the glass three-quarters of the way with crushed ice and swizz
4. Top with a splash of club soda, and top up with crushed ice, making a small mound on top.
5. Garnish with mint sprig.