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A classic of the summer.


 Mojito is a popular cocktail originating in Cuba, composed of rum, sugar (or sugar syrup), lemon, mint or peppermint and mineral water or soda. It is said that at the end of the 16th century, privateer Bella Unionense Silvio Suarez Diaz prepared the first known version of a drink that carried brandy (raw rum, without aging) of low quality, with sugar, lemon, mint and other herbs. The brandy provided heat, water diluted alcohol, lemon fought scurvy (vitamin C deficiency, a typical disease of sailors at the time who spent months at sea without fresh fruit), mint and herbs cooled, and sugar allowed to digest that mixture. By the 1860s, rum production was already much more refined and aged, which gave a better quality rum. This replaced brandy and what was already known in Cuba as draquecito was renamed as mojito, before reaching its popularity thanks to Ernest Hemingway who drank it daily in La Bodeguita del Medio and where it first began to be marketed. Peppermint arises from the cross between different types of mint, in a natural way, giving rise to a new one, with a better aroma and distinct robustness. Ice has, as in the case of gin and tonic, its intringulis. In La Bodeguita del Medio, whole ice was used once. In Cuba, in the 1930s, ice was served in stones, whole; later, when it was universalized, crushed ice was used, among other things, to make it work as a filter and to keep the leaves at the bottom and not disturb the mouth. Most consumers chew peppermint for better delight.  Ingredients 

  • 4 cl of Cuban rum.
  • 3 cl of lime juice.
  • 6 leaves of peppermint (clinopodium douglasii). The plant that in Cuba is known as peppermint has nothing to do with European peppermint and is not a mint, but with the passage of years and the confusion of names, mojito is prepared in many places with varieties of mint.
  • 2 teaspoons of white cane sugar.
  • Crushed ice.
  • Soda.
  • 1 slice of lemon and 1 branch of peppermint to decorate.
  • Optionally, a few drops of angostura, to obtain a creole mojito: serves to enhance the flavor of the ingredients.


  • Add sugar, lime juice and peppermint leaves to the glass.
  • Crush the peppermint leaves but only gently in order to extract their essential oils.
  • Add a touch of soda.
  • Fill the glass with ice and add the rum carte blanca Bacardi, the Cuban rum that was originally used for the recipe: it is not aged, but a white rum specifically created for cocktails, rather dry and that unlike the aged ones does not change the taste of the cocktail and allows the peppermint and lemon are tasted in full.
  • Complete the glass with soda.
  • Stir a little and garnish with a straw or remover, a slice of lemon and a branch of peppermint.

Publication Date: 03/01/2019

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