The Mojito, like any great drink has legend embedded in its story – whether you like the invention story of Sir Francis Drake and the local South American Indian remedy or La Bodeguit del Modeio restaurant bar version, consensus dictates the mojito was invented in Havana, Cuba. Having traveled there myself I can tell you the execution varies, so I’ll give you a couple of variations – we don’t want you missing out on a mojito because you don’t have simple syrup!
Serves: 1 , classically served in a tall glass (or small Collins glass)
10 fresh mint leaves (some say spearmint is better, if you have it give it a try)
1/2 lime, cut into 4 wedges
2 tablespoons caster sugar or 30ml of sugar syrup (easy to make 1:1 ratio sugar to water, combine over low heat, cool before using)
1 cup ice cubes
45ml LWF Distilling White Rum
125ml soda water
So if you use sugar (not the syrup) – first mix the mint leaves with the sugar in the glass.
Then add the rum and lime juice. I often leave one wedge of lime in the glass to play with when I’m drinking the cocktail
Then top with soda water, stir and enjoy! You can garnish with a sprig of mint or wedge of lime if you like a little flourish.
Yes there are instructions to put the ice in first – if you’re using simple syrup we’ve found it makes little difference in what order you add the ingredients. Have a play and let us know what order you prefer.