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Mojito
The classic Cuban cocktail.
The Mojito was born in Cuba from a drink called the Draque. In the mid-nineteenth
century, the Draque's original recipe was changed to include rum - and the Mojito
cocktail was born. Soon popular with Havana's hipsters, the Mojito lifted fresh
mint out of its bit part as just a cocktail garnish. A simple blend of sugar,
mint leaves, lime juice, rum, ice, and soda water (strictly in that order), a
Mojito is a tall glass sparkling with bubbles and greenery, garnished with a
sprig of mint on top. The Mojito cocktail became a national passion and by the
mid-1920's it was, unofficially at least, the national drink of Cuba.
bar FACT:
Yerbabuena, is the name of the Cuban variety of mint that
gives a Mojito cocktail its distinctive subtle flavour. Yerbabuena
has a mild sweet flavour, and a light and heady fragrance. |
The first step in Mojito creation is to "muddle" -
or crush together - the mint leaves and sugar syrup to release
mint oil into the mixture. For this you will need a muddler. Don't
have a muddler? Simply use the round end of a wooden spoon or some
other blunt object.
Another key to successful Mojitos is letting one half of your
squeezed lime float in the cocktail. The oils from the rind add
a faint bitterness that is essential in this drink.
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