Everyone likes a good Daiquiri, but when you add some mint and club soda, and serve it over ice, and you have the Mojito. The origins of this drink is traced back to Havana, Cuba. But it’s hard to know who truly invented it. One story says it was a health tonic made for the crew
of Sir Francis Drake in the 1500s by locals, and another credits African slaves who worked in the Cuban fields. The great author Hemingway’s favorite bar, La Bodeguita del Medio, claims the version they made for him is responsible for its popularity. The drink was also featured in a beach scene in the Bond film Die Another Day.
EQUIPMENT
- Highball glass (12-ounce, ideally)
- Citrus juicer
- Jigger
- Muddler
- Bar spoon
- Shaker
- Fine strainer
- Hawthorne strainer
Ingredients
- 3/4 ounce Simple syrup
- 2 ounce Silver rum
- 1 ounce lime juice
- Club soda
- 10 Mint leaves
INSTRUCTIONS
- Put the mint leaves in the smaller mixing tin. Using a muddler, gently press on the leaves to release the oils.
- Add the simple syrup. Mix gently with the muddler
- Add the rum and lime juice.
- Fill the larger mixing tin with ice.Pour the contents from the smaller mixing tin into the larger tin.
- Shake vigorously until very cold, about 15 seconds.
- Allow all the ingredients to remain in the large tin. Fill a Highball glass with ice. Double strain: Place the Hawthorne strainer on the large tin, hold the fine strainer over the Highball glass, and then pour through both strainers.
- Top with the club soda. Stir gently to combine, two or three rotations. Garnish with a mint sprig.
quick tip
Don’t be aggressive when muddling the mint leaves, as it makes the herb bitter. Gently press on the leaves with a muddler to release the fragrant oils. The stems of the mint leaves can sometimes have a “woody” character; it’s best to avoid them if you can.
Mojito
If you make the classic Daiquiri, add some mint and club soda, and serve it over ice, you have the Mojito. The origins of this drink are generally traced back to Havana, Cuba, but it’s hard to know who invented it.
- 3/4 ounce Simple syrup
- 2 ounce Silver rum
- 1 ounce lime juice
- Club soda
- 10 Mint leaves
Put the mint leaves in the smaller mixing tin. Using a muddler, gently press on the leaves to release the oils.
Add the simple syrup. Mix gently with the muddler
Add the rum and lime juice.
Fill the larger mixing tin with ice.Pour the contents from the smaller mixing tin into the larger tin.
Shake vigorously until very cold, about 15 seconds.
Allow all the ingredients to remain in the large tin. Fill a Highball glass with ice. Double strain: Place the Hawthorne strainer on the large tin, hold the fine strainer over the Highball glass, and then pour through both strainers.
Top with the club soda. Stir gently to combine, two or three rotations. Garnish with a mint sprig.
Don’t be aggressive when muddling the mint leaves, as it makes the herb bitter. Gently press on the leaves with a muddler to release the fragrant oils. The stems of the mint
leaves can sometimes have a “woody” character; it’s best to avoid them if you can.
