The Cuban Mojito is celebrated both as a tiki bar staple and a classic highball enjoyed around the globe. While we know its birthplace is Havana, Cuba, the remaining details are shrouded in mystery.
Historically, the earliest mojito-like recipe served a practical purpose, combating tropical illnesses such as scurvy and dysentery. Made with a crude, unrefined form of rum, it relied on lime, sugarcane juice, and mint to mask the harshness of the spirit. Over time, this humble remedy evolved into the refreshing and iconic drink we know today. It’s beloved for its balance of bright citrus, cooling mint, and the unmistakable kick of rum. Whether sipped in the bustling streets of Havana or a quiet backyard, the mojito carries with it a taste of history and tropical charm.
Hemingway and the Cuban Mojito
One legend says Hemingway’s favorite cocktail was the Cuban Mojito. In fact it is written on the wall at the popular bar La Bodeguita del Medio in Havana. However, it is well documented his favorite cocktail was the daiquiri and the inscription stating otherwise, a fraudulent claim.
Regardless when, where and how the mojito came to be, it’s undeniably delicious and a thirst-quenching tropical summer delight.
The Cuban Mojito
White Rum, simple syrup, lime and soda
Ingredients
- 2 oz white rum
- 1 oz demerara simple syrup
- 3/4 oz fresh lime juice
- Club soda
- 1 wedge of lime
- 2 sprigs of fresh mint
Instructions
- Place 3-4 mint leaves in the bottom of a collins glass
- Add the lime juice and bruise the leaves with a muddler enough to release the fragrant oils, but not enough to tear and chop up the leaves
- Add the simple syrup and gently stir
- Fill the glass with ice cubes and pour over the rum
- Top off with club soda
- Rim the glass with 2 more mint leaves and leave them in the glass
- Briefly stir with a straw and garnish with a sprig of mint and the wedge of lime
Notes
Go easy on the mint and keep those leaves in one piece. There’s nothing uglier than a mojito filled with tiny fragments of mint floating in it!