|IBA Official Cocktail|
|Primary alcohol by volume|
|Served||On the rocks; poured over ice|
sprig of mint (Yerba buena in the original recipe), lemon slice
|Standard drinkware||Collins glass|
|IBA specified ingredients*|
|Preparation||Muddle mint leaves with sugar and lime juice. Add a splash of soda water and fill the glass with cracked ice. Pour the rum and top with soda water. Garnish and serve with straw.|
|* Mojito recipe at International Bartenders Association|
Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular on the island. Its combination of sweetness, citrus, and mint flavors is intended to complement the rum, and has made the mojito a popular summer drink. The cocktail has a relatively low alcohol content (about 10% alcohol by volume).
When preparing a mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with crushed ice and sparkling soda water. Mint leaves and lime wedges are used to garnish the glass.
The mojito is one of the most famous rum-based highballs. There are several versions of the mojito.
Havana, Cuba, is the birthplace of the Mojito, although the exact origin of this classic cocktail is the subject of debate. One story traces the Mojito to a similar 16th century drink known as "El Draque", after Sir Francis Drake. In 1586, after his successful raid at Cartagena de Indias Drake's ships sailed towards Havana but there was an epidemic of dysentery and scurvy on board. It was known that the local South American Indians had remedies for various tropical illnesses, so a small boarding party went ashore on Cuba and came back with ingredients for an effective medicine. The ingredients were aguardiente de caña (translated as burning water, a crude form of rum made from sugar cane) mixed with local tropical ingredients: lime, sugarcane juice, and mint. Lime juice on its own would have significantly prevented scurvy and dysentery, and tafia/rum was soon added as it became widely available to the British (ca. 1650). Mint, lime and sugar were also helpful in hiding the harsh taste of this spirit. While this drink was not called a Mojito at this time, it was the original combination of these ingredients.
Some historians contend that African slaves who worked in the Cuban sugar cane fields during the 19th century were instrumental in the cocktail's origin. Guarapo, the sugar cane juice often used in Mojitos, was a popular drink among the slaves who named it. It never originally contained lime juice.
There are several theories behind the origin of the name Mojito: one such theory holds that name relates to mojo, a Cuban seasoning made from lime and used to flavour dishes. Another theory is that the name Mojito is simply a derivative of mojadito (Spanish for "a little wet"), the diminutive of mojado ("wet"). Due to the vast influence of immigration from the Canary Islands, the term probably came from the mojo creole marinades adapted in Cuba using citrus (as opposed to traditional Isleno types).
The Mojito has routinely been presented as a favorite drink of author Ernest Hemingway. It has also often been said that Ernest Hemingway made the bar called La Bodeguita del Medio famous when he became one of its regulars and wrote "My mojito in La Bodeguita, My daiquiri in El Floridita" on a wall of the bar. This epigraph, handwritten and signed in his name, persists despite doubts expressed by Hemingway biographers about such patronage and the author's taste for mojitos. La Bodeguita del Medio is better known for its food than its drink.
A survey by an international market research company found that in 2016 the Mojito was the most popular cocktail in Britain and France.
Many hotels in Havana also add Angostura bitters to cut the sweetness of the Mojito; while icing sugar is often muddled with the mint leaves rather than cane sugar, and many establishments simply use sugar syrup to control sweetness. Many bars today in Havana use lemon juice rather than fresh lime. The "Rose Mojito," which is a Mojito variation containing the rose-flavored spirit, Lanique, was first created at the Albert's Schloss bar in Manchester, England. A Mojito without alcohol is called a "Virgin Mojito" or "Nojito"
- List of cocktails
- Mint julep
- Rum Punch
- Grog is a mix of water, rum and lime, give as rations to British sailors in the 18th Century.
- Liquor portal
- "Traditional Mojito recipe from Cuba". Tasteofcuba.com. Retrieved 2011-09-01.
- Colleen Graham; About.com Guide (2011-06-11). "About.com Mojito". Cocktails. about.com. Retrieved 2011-09-01.
- "Summer Cocktail News: Mojitos Go Fruity". Prweb.com. 2008-06-04. Retrieved 2011-09-01.
- Fernandez, Maria Elena (2001-08-12). "Shake It Up, Baby: Cuban Cocktail Is Making a Splash". Los Angeles Times. Retrieved 16 May 2017.
- Fumi. "How to Muddle a Mojito". Wasabibratwurst.com. Retrieved 2011-09-01.
- "The Classic Cuban Mojito". Artofdrink.com. Retrieved 2011-09-01.
- Cuban Mojito Recipe or American Mojito Recipe
- Burkhart, Jeff (2012). Twenty Years Behind Bars: the spirited adventures of a real bartender (1st ed.). PhotoCine Media. ISBN 9780985500115.
- Maratos, David (7 July 2010). "How The El Draque Cocktail May Have Helped Britannia Rule The Waves". GoArticles. Archived from the original on 8 February 2015.
- Maratos, David (16 June 2012). "The 1st Cocktail, Invented 1586 Was A Medicinal Crude Rum Mix (Article 34)". Archived from the original on 29 September 2012.
- "Mojito History". Mojitocompany.com. Archived from the original on 12 April 2009.
- Roberts, Walter Adolphe (1948). Lands of the inner sea, the West Indies and Bermuda. New York: Coward-McCann. p. 21.
- Sky juice and flying fish: traditional Caribbean cooking by Jessica B. Harris in 1991
- Mojito is derived from the Spanish mojo sauce, which often contains lime juice (see "mojito" at Dictionary.com, citing the American Heritage Dictionary of the English Language, Fourth Edition, 2006, Houghton Mifflin), while mojo is derived from the Spanish verb mojar, meaning "to make wet" (see definition 3 of "mojo" at Dictionary.com, citing Webster's New Millennium Dictionary of English, Preview Edition (v 0.9.7), 2003–2007, Lexico Publishing Group, LLC)
- Shenton, Will (2016-07-11). "The History of the Mojito". Bevvy.co. Retrieved 2016-09-27.
- "Great American Writers and Their Cocktails". NPR.org. 2006-12-15. Retrieved 2009-06-05.
- W. Stock on August 8th, 2010 (2011-02-19). "Die ewige Bodeguita". Stockpress.de. Retrieved 2011-09-01.
- Greene, Philip (2012). To Have and Have Another: A Hemingway Cocktail Companion. Perigee Trade. p. 168. ISBN 978-0399537646.
- Menu, La Bodeguita del Medio, Habana, Cuba in 1959
- All around the world cookbook - Page 282 by Sheila Lukins in 1994
- "Global cocktail consumption highlights opportunity for British bars and suppliers". International Cocktail Report. CGA Strategy. 13 July 2016. Retrieved 16 May 2017.
- "Food: Mojito". The Austin Chronicle. 2006-08-18. Retrieved 2011-09-01.
- "Cocktails in the City Comes Back to Manchester". DrinksEnthusiast.com. Drinks Enthusiast.
- Gee, Denise. "Nojito Recipe". Epicurious.com. Retrieved 2011-09-01.
|Wikimedia Commons has media related to Mojito.|
|The Wikibook Bartending has a page on the topic of: Mojito|