Classic Mint Mojito

Ingredients:

1/2 oz. lime juice (squeezed fresh)
1 tsp. finely granulated sugar
3 mint leaves
2 oz. white rum
Club soda or seltzer

Instructions:

Muddle the lime juice with 1/2 to 1 teaspoon sugar and mint leaves. Fill the glass about 2/3 with ice and add rum. Garnish with used lime and and top off with club soda or seltzer.

Coconut Mojito Pitcher

Ingredients:

1 cup packed fresh mint leaves
4 ounces fresh lime juice
4 ounces Simple Syrup, recipe follows
16 ounces coconut water, chilled
8 ounces white rum, chilled
1 cup granulated sugar (for simple syrup)
Ice

Instructions:
Muddle mint, lime juice and Simple Syrup in a pitcher. Pour in the coconut water and rum. Add ice to fill a pitcher, and stir to combine.

Strawberry Mojito

Ingredients:

Ice
5 to 6 fresh mint leaves
2 strawberries, cut into quarters
2 ounces citrus rum
1 ounce simple syrup
1 ounce lime juice

Instructions:

Fill a cocktail shaker with ice. Add the mint and strawberries and muddle all together. Pour in the citrus rum, simple syrup, and lime juice. Shake and pour into a glass. Garnish with strawberries and or mint.
– Guy Fieri for Food Network

Blackberry Mojito

Ingredients:

2 oz light rum
.75 oz lime juice
.75 oz simple syrup
4-5 muddled blackberries
7-10 mint leaves
Soda water

Instructions:

Muddle and shake ingredients without soda water. Add soda water to Collins glass with strained ingredients and ice. Garnish with mint leaves and blackberry. Stir lightly and serve.

–Courtesy Weft & Warp Art Bar + Kitchen in Scottsdale, Arizona

Vodka Blueberry Mojito

Ingredients:

8 mint leaves
10 blueberries
1/2 oz simple syrup
2 oz blueberry vodka
1 oz lime juice
Club soda or seltzer
Ice

Instructions:

Muddle the mint, blueberries, and syrup in a shaker. Add the lime juice and vodka and fill remaining space with ice. Shake thoroughly. Strain into highball or collins glass–you can add ice to either of those first if you like– and top off with club soda or seltzer. Garnish with mint and or blueberries.

Raspberry Mojito

Ingredients:

Handful mint leaves
3 whole raspberries
Juice of 1 lime
2 teaspoons sugar
1 1/2 ounces spiced rum
Club soda
Ice

Instructions:

Muddle the mint, raspberries, lime juice and sugar in the glass. Fill a cocktail shaker with ice; add the rum and shake for 15 seconds. Pour into the glass and top with the club soda.
– Rachael Ray

Mango Mojito

Ingredients:

4 mangoes peeled and chopped
1 1/2 cups lime juice
2/3 cup packed mint leaves
2 cups rum
2 12 oz cans club soda or seltzer
Ice

Instructions:

Combine mango, rum, and lime juice in blender until smooth. Add mint leaves and blend again. Add club soda or seltzer and stir. Pour over ice and garnish with thin slice of mango

Cocojito

Ingredients:

1.5 oz Diplomatico Planas
.25 oz simple syrup
.5 oz coconut milk
.25 oz dark creme de cacao
5-10 mint leaves
Vanilla soda

Instructions:

Add mint leaves to glass and remaining ingredients with pebble ice. Swizzle until liquids are incorporated. Add more ice to top of glass and top with soda. Garnish with mint bouquet.

The post 8 Mojito Recipes That Put a Spin on the Refreshing Classic appeared first on Mojitos Restaurant Bar.

Francis Drake was one of a band of privateers sponsored by England’s Queen Elizabeth I to plunder Spanish cities in the New World and seize their riches. In 1586 he dropped anchor off the Cuban shore, already with a cargo of Spanish treasure valued at twice the Queen’s annual income but he was after even more.

King Philip II of Spain had warned his governor in Cuba of Drake’s approach and of his intentions to take the Aztec gold stored in the city’s royal treasury. Havana was well-prepared, but everyone was amazed when, after several days of waiting, Captain Drake sailed away from the richest port in the West Indies after firing only a few shots.

Drake left Havana and its gold intact, but his visit was a major event, something perhaps worthy of naming a drink after. That’s the theory behind the Draque (Drake, Drak, or Drac), a drink consisting of aguardiente de caña (a crude cane spirit that was the forerunner of rum), sugar, lime and mint.

Some say the Draque was not originally Cuban and it was actually invented upon board Drake’s ship which carried mint to mix with cane spirit, sugar and lime to make a drink to relieve fever and colds. What is for certain is that the Draque was drunk for its perceived medicinal value. In 1833, during one of the worst cholera epidemics ever to hit Havana, the author Ramón de Paula wrote, “Every day at eleven o’clock I consume a little Drake made from aguardiente and I am doing very well.“

The drink stayed that way until the mid-1800s. Then, at the same time when Don Facundo Bacardi Massó was establishing the Bacardi Company, the original recipe for the Draque changed. As Frederick Villoch described in 1940 “…when aguardiente was replaced with rum, the Drake was to be called a Mojito.” Bacardi may be behind the swapping out of the traditional aguardiente in the Draque to create the Mojito. The brand certainly promoted the cocktail in its early advertising.

However, some maintain Americans visiting Cuba’s thriving bar culture between the wars, and especially during Prohibition, introduced the locals to the Mint Julep and it was this that led to the Mojito to be invented.

Urban myth credits Bodeguita del Medio bar in Havana with making the first Mojito and this is also apparently where Ernest Hemingway went for his, evidenced by a framed hand-written note written and signed by Hemingway hanging in the bar. It reads, “My Mojito in La Bodeguita My Daiquiri in El Floridita.” However, none of his books mention either the Mojito or La Bodeguita, nor does any letter or other piece of writing attributed to Hemingway.

The post Mojito Cocktail History appeared first on Mojitos Restaurant Bar.

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