Mojito
Mint, lime and sugar pressed in the glass, then rum, crushed ice and soda. Cold, green and very hard to stop at one.
Muddled · Highball · Medium · about 3 minutes · about 11% ABV
Ingredients
- 8 leaves Mint leaves
- 25 ml Fresh lime juice
- 20 ml Sugar syrup
- 50 ml White rum
- 60 ml Soda water
- Mint sprig (garnish)
Method
- Add 8 mint leaves
- Add 25 ml fresh lime juice
- Pour 20 ml sugar syrup into the glass
- Muddle gently
- Add ice
- Pour 50 ml white rum into the glass
- Top with 60 ml soda water
- Churn
- Garnish
Tip
Slap the garnish sprig between your palms first to wake up the aroma.
About the Mojito
The Mojito comes from Cuba, and its roots are often traced to a 16th-century drink called El Draque, named after Sir Francis Drake. It was popular in Havana in the 20th century, and Bodeguita del Medio claims it as its own. Its global boom came in the early 2000s.
The fizz and Collins family. Tall, sour and fizzy drinks became popular in the second half of the 1800s, once soda water was easy to get. Jerry Thomas printed the Tom Collins in 1876, the Gin Fizz was a craze in New Orleans and the Rickey was born in Washington, D.C. in the 1880s. They all add soda to a sour to make it long and refreshing.
Mojito FAQ
What's in a Mojito?
8 leaves mint leaves, 25 ml fresh lime juice, 20 ml sugar syrup, 50 ml white rum, 60 ml soda water, garnished with mint sprig.
How strong is a Mojito?
About 11% ABV once mixed with ice, which is 1.5 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Mojito?
Neither. Muddle the fresh ingredients in the glass, add crushed ice and churn with a spoon.
What glass do you serve a Mojito in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
