As the story goes, industrious Cubans from the city of Havana first invented a mojito-like drink back in the unpredictable days of the 16th century. Using the local moonshine as a base, these sporting fellows then used the age-old excuse of “it’s medicinal” for its regular consumption. Later on, a British privateer (pirate) called Frances Drake happened upon its recipe, used it to help prevent sea-based maladies, and brought it to the wider world. Eventually, moonshine gave way to rum, giving birth to the ever-enduring Mojito. So, as we take inspiration from these incredible piratical origins, let’s keep the scurvy at bay with a refreshing glass of the Magnificent Mojito cocktail.
The Magnificent Mojito
Equipment
Ingredients
- 50ml White Rum
- 20ml Simple Sugar Syrup
- 15ml Fresh Lime Juice
- 3g Fresh Mint Leaves
- 60ml Soda Water
- 150g Ice
Instructions
- Pour 20ml of Simple Sugar Syrup and 15ml of Fresh Lime Juice in the bottom of the glass, and stir briskly
- Take 3g of Fresh Mint Leaves (approximately 12 medium sized leaves), squash them lightly between your palms, then drop them into the glass
- Take a muddling device and gently push the leaves down into the lime and sugar mixture. Too much agitation will release a bitter flavour from the mint, and we don't want that
- Fill the glass to the top with Ice, then pour in 50ml of White Rum, along with 60ml of Soda Water
- Take a cocktail stirrer, or something similar like a chopstick, and stir it slowly from the bottom, lifting the leaves as you go, so that they are spread evenly throughout the drink
- Garnish with some lime slices, and if you feel like it, a sprig of extra mint
- Take a big sip and feel the debilitating malady of scurvy leave your body
Nutrition
The Finer Points of the Mojito Cocktail
Making it Minty
Taking a look around the grand old realm of the interweb, its difficult to nail down exactly how much mint you need to craft the perfect Mojito. Most sites seem to recommend using 6 leaves, as if they don’t vary in size from place to place and from plant to plant. As a person who likes to measure in weight rather than volume, I have ‘tested’ a fair few variations and concluded that 3 grams of mint leaves will make the perfect drink. As a caveat however, the potency of the mint plant may vary from region to region, so feel free to adjust it to your liking.
In addition, you may have come here asking questions like “what kind of mint do I use in a Mojito?” For this particular recipe I have used good old common garden spearmint, which thankfully, drinks mixers can find all over the world.
Sugar Syrup vs Granulated Sugar
If you follow a traditional recipe, you will find that the purists will always advise that granulated sugar makes the best Mojitos. These crusty bedfellows essentially claim that it stops the drink from becoming overly sweet, and adds a bit of texture to the experience. In the real world however, granulated sugar will have trouble dissolving in the cold liquid and will pool at the bottom of the glass. This will then result in a saccharine filled final few sips, or first few sucks if using a straw.
Selecting the Right Rum for a Mojito Cocktail
When making a classic Mojito, drinkers should make sure they use a light, unassuming, rum that won’t overpower the subtle flavour of the mint. Once again, don’t go for the absolute cheapest bottle out there, as it will likely ruin the whole experience. You should therefore aim for a mid-range branded bottle, like good old reliable Bacardi Superior or Havana Club 3 Year Old.
Tasty Variations
Now that you’ve got to grips with the Mojito, you can start meddling with its flavours. In its basic form, drinkers can try muddling additional fruits and flowers in with the lime and sugar syrup like strawberries, raspberries rose petals or lavender. If however, the idea of all that extra crap in the bottom of the glass makes your stomach turn, you can use different flavoured sugar syrups instead. If going down this route, have a go at making your own syrups rather than opting for the store bought sugary tat.
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