Mojito
Mint, handled gently
Rum, lime, sugar and mint, lengthened with soda. Long, cold and much harder to get right than its reputation suggests.
- Classic
- Highball
- Rum
- Built
- Long
- Muddled
- Citrus
- Mint
Tropical Evening
Highball · Cubed
DIngredients
- White Cuban rum45 ml
- Lime juice, freshly squeezed20 ml
- Mint6 sprigs
- White cane sugar2 teaspoons
- Soda waterto top, and a splash to start
Garnish
- Mint, slapped once · perched1 sprig
- Lime · perched1 slice
Method
- 01
Press the mint against the sugar and lime juice in the glass.
Press once to release the oil, and stop. Torn mint tastes bitter.
- 02
Add a splash of soda water and fill the glass with ice.
- 03
Pour the rum over and top with soda water.
- 04
To finish
Stir lightly to bring it together, and add the mint sprig and lime slice.
The mint stands up where it can be smelled.
House notes
Do not pulverise the mint. Press it once against the sugar and lime to release the oil and stop: torn mint leaves taste green and bitter, and the black flecks through the drink are the sign of a heavy hand.
A tall glass packed with ice, a slice of lime and a proper sprig of mint standing up where it can be smelled.
Perfectly paired
- Grilled pork with citrus
Where it comes from
Havana, CU · Disputed
Cuban, and older than the cocktail literature that records it. Accounts connect it to earlier sugar cane and lime preparations on the island, and the frequently repeated link to Sir Francis Drake is folklore rather than evidence. No creator, venue or date is established.
Please enjoy responsibly.