Some cocktails can be easily pinned down to a specific point of origin. The Mojito isn't one of them. The first printed recipe is in the 1931 bar manual from Sloppy Joe's in Havana. But there are records of Caribbean pirates mixing unrefined rum, sugar, lime, and mint going back to the late 16th century. Who knows? One thing's for sure: The Mojito's trendiness ten years ago wasn't because it was the new kid on the block. Most places I've seen make this over-muddle the mint, demolishing it into little shreds you're picking out of your teeth for the next hour. Adding lime chunks to the muddling mix will get a huge boost from the oils in their rinds. Take care and follow a similar process as the Mint Julep and you'll get a much nicer drink. And cleaner teeth.
|Lime||1/2 , cut into four chunks|
|Light rum||2 Ounce|
|Simple syrup||3/4 Ounce|
|Tonic water||1 Ounce (sparkling mineral water)|
|Cracked ice||1 Cup (16 tbs)|
1. Chill a mixing glass or shaker for about ten minutes in the freezer.
2. In the chilled mixing glass, put the lime, light rum, and simple syrup. Muddle well.
3. Add in the spearmint leaves and gently muddle again to release the aromatics from the mint leaves.
4. Add an ice cube and allow the ingredients to steep in a cool place for a few minutes.
5. Meanwhile, fill a collins glass two thirds of the way up with cracked ice.
6. Strain the infused rum over ice without shaking too much.
7. Top with sparkling water and serve.
Serving size Complete recipe
Calories 221Calories from Fat
% Daily Value*
Total Fat %
Saturated Fat %
Trans Fat 0 g
Sodium 29 mg1.21%
Total Carbohydrates 23 g7.7%
Dietary Fiber %
Sugars 21 g
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet