Mojito (pronounced mo-HEE-toe) is a traditional Cuban cocktail which became quite popular in the United States during the late 1890s. Ernest Hemingway was fond of the mojitos at La Bodeguita del Medio in Havana, though his recipe has no sugar.

• 3 parts light-dry rum
• 12 yerba buena or mint leaves
• ½ lime
• 2 dashes bitters
• simple syrup (can be made at home with equal parts sugar and water, boiled)
• crushed ice

The mint leaves should be crushed with a mortar and pestle. Mix everything together and serve.

Rum producer Bacardi popularised an updated version of the drink in the early 2000s. It should be noted that the soda water increases the intoxicating effect!

In a cocktail shaker, mix

• 2 shots light rum
• ½ shot of soda water
• 1 teaspoon simple syrup or sugar
• juice from half a lime
• 3 or 4 cubes of ice

Shake well until the sugar is dissolved and the mixture is chilled.

Chuck the half lime into a tall glass. Add five whole mint leaves, and two handfuls of ice. Shake the mixture just enough to bruise the mint leaves — about 5 seconds is fine; the leaves should remain mostly whole.

Pour the contents of the shaker in the tall glass. Room should remain for another 3½ shots of soda water, which should be stirred in gently, to ensure that it does not lose its fizz.

Another recipe for mojitos, taken from personal experience at the Paradisus Varadero Resort is as follows:

• 1 1/2 ounces of rum (preferably Havana Club)
• Lime juice from one lime
• 3-4 teaspoons of sugar
• Mint
• Soda Water
• Ice

Combine lime juice, 4 teaspoons sugar, and a large sprig of mint in the bottom of a glass. Grind/bruise the mint leaves. Add plenty of ice, then add the rum, and top off with soda water.

Also very tasty is a fauxjito (pronounced foe-HEE-toe), a virgin (without the rum) version of the mojito.

See also

• List of cocktails
• Mojito, New Jersey