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Mojito

This is one of today’s biggest selling cocktails in the world. No matter where you go in
the world everyone knows what a Mojito is!
I think this is the drink that has come to be from what all bartenders loved in the
beginning to what all bartenders now hate to make due to all the 100s you do every
night working in bars. Also I have never had a drink that can come out so differently in
so many places!
It is many places that struggle to get the right balance out of this cocktail.
It is also because there is so many (wrong) different ways of making this classic cocktail.
Before I start going in to that i would like to talk about the History of the mojito, because
it do have a very interesting background to it, and as for such great cocktail it’s also
many who would like to claim to be the creator of this drink!
One story goes like this:
In the 16th century there was a drink called" El Draque" (The Dragon) it was named in
the honour of Sir Francs Drake.
It was made with aguardiente a primitive predecessor of rum (I would assume a bad
taste on this) and to cover it up he used mint and lime with some sugar.
First this was used as a medicine.
This drink started spreading when it got introduced to the British sailors around 1650.
It’s said that this recipe got introduced in Cuba and there it got redone with normal rum
instead of its predecessor. This made the drink very popular and the first recipe written
down is said that it was with Bacardi Rum.
Another story is that Mojito comes from the word "mojo" which is an African word and
means " to place a spell" the slaves working the sugar cane fields and they had a
popular drink amongst them: to drink rum with the sugar cane syrup and mint.
If this story is true or not I cannot tell for sure but it do sound very likely that this could be
the case.
Regards to the history of rum and the Slave triangle.
If the first recipe for a mojito was with Bacardi rum, I would choose one of Bacardi’s
older rums.
There is actually more to the history of the mojito. It’s also one of Ernest Hemingway’s
favourite cocktails.
He was a big cocktail drinker in his time he also have a cocktail named after him which
is called Hemingway Special (See page Hemingway Special). Hemingway used to drink
his Mojitos at La Bodeguita del Medio in Havana and also in Key West Florida.
What is the key into making this cocktail? It is every ingredient in there but to use them
correctly! For instance the lime, If you put in 3-5 Lime wedges (depending on size) the
trick is not to go down with your muddler like an angry bull and squeeze the living out of
them. A gentle push on each and every one is enough. Because if you squeeze them to
hard you will get the bitterness from the skin and this is not very pleasant!
Rather have some fresh squeezed lime juice to put in there with the pieces of lime you
have in your glass already.
Secondly is the mint.
You need to make sure that your mint have been washed before using it so you get rid
of all the dirt from the leaves, also all the pesto sites they use to spray on the farms this
will leave a bad taste in the drink, also it’s not very health.
If you take up 8-12 Mint leaves in your hand you can either put it in the glass and use
the muddler and gentle press the mint to the side of the glass this way you release the
aroma and flavours from the mint.
Some people just have the mint in there hand and they give them a hard clap before
dropping it in the glass. like an old saying I have heard " Don’t break it, Just wake it"
Third part is some people uses a good brown sugar in there drink just make sure it’s one
of the higher qualities and that it will dissolve when you mix the drink.
Otherwise you will end up with a very sour drink.
Sugar water (Gomme/Sugar syrup) is the easiest way to do it and to keep the
consistency. This is where you have to balance the drink depending on how much lime
you already got in your drink. 3/4 shot is normal if you have a normal amount of Lime.
Now the Rum, This is a very important step, It depends on how you like your Mojitos!
Do you like it neutral with most of the taste from the sugar, mint and lime? or do you
want that nice taste from maybe a good aged rum? Me personally would go for that
good aged rum in my mojitos.
The classic Recipe that I have found goes like this
Category : Classic
Glass : Hiball/Collins
Ingredients : 2 shots Rum (Bacardi)
: Half a Lime
: Handfull of mint
: 2 bar spoons Sugar

Method : Muddle and build on crushed ice
Garnish : Mint sprig
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