Mojitos are a highball drink that originated in Cuba. They are the perfect rum beverage for a hot summer day and were the favorite drink of Ernest Hemingway. He made a bar in Cuba famous as he was one of the regulars and even wrote on the wall “Mi mojito en la Bodequita”. The bar in Havana has preserved it and it can still be read on the wall.
Mojitos are a refreshing blend of lime juice, mint, rum, and a sparkling water. Like all recipes, they are subject to interpretation. The classic mojito is made with white rum however I have seen dark rum as well as fruit flavored rums (mango, mandarin, etc.) and even vodka used.
Recently I’ve been writing about tapas. Traditionally tapas are served with sangria but I prefer Mojitos.
The classic recipe is 4 parts white rum to 3 parts lime juice. Mint leaves are muddled with 2 teaspoons of sugar and lime. Add rum and ice cubes and top with soda water.
The Columbia Restaurant in Ybor has a signature mojito that is delicious. Here is the recipe for it:
|IngredientsSeveral sprigs of mint
Juice of 1 lime
1 teaspoon sugar
2 oz Captain Morgan Silver Spiced rum
1 strip of lime peel
Using an 8-oz glass, mull mint with sugar. Add rest of ingredients and stir. Add ice and soda water to fill glass. Serves 1.
Ok so now that you have the idea, let’s try something a bit fancier for a crowd.
Peach Mojitos for a crowd (makes 10 servings)
3 cups coarsely chopped peeled ripe peaches (about 1 pound)
1 teaspoon grated lime rind
1 cup fresh lime juice (about 4 large limes)
3/4 cup sugar
1/2 cup packed mint leaves
2 cups white rum
4 cups club soda, chilled
Mint sprigs (optional)