08/11/2008 - 15:39 ||
Mojito's have been served in Cuba since the 1880's, when it was the beverage of choice for the sugar cane farmers. Traditionally seen as a drink of the masses, mojito's were long spurned by the upper crust of Cuba in favor of daiquiri's. Thanks to a little restaurant in Havana called La Bodeguita del Medio and a well-known fan of the beverage named Ernest Hemingway, this minty fresh beverage eventually gained popularity among celebrities and the elite. Now, mojito's are a trendy libation served in the hippest bars across the country. Join the mojito madness and try your hand at making this tasty Cuban drink:
2 ounce Cruzan Light (or other light rum)
1 ounce Simple Syrup or Guarapo
To make a perfect mojito you will also need some special tools; a good muddler, a sturdy highball glass and a metal shaker.
To make simple syrup, combine equal parts sugar and water in a pot and cook on high, continuously stirring until all sugar is dissolved. Be sure to keep it from boiling! You want a syrup, not caramel. You can skip this step if you choose to use guarapo (sugar cane juice). Guarapo will provide a more natural and less sweet flavor.
Now you're ready to make the perfect mojito:
1. Quarter the limes and remove mint leaves from stems.
2. Muddle a big pinch of mint with the juice of one lime in the bottom of the highball glass.
3. Add ice.
4. Pour in 1 oz. simple syrup or guarapo, followed by 2 oz. light rum. Glass should be approximately 3/4 full.
5. Shake mixture well! All ingredients should be fully blended. Top off with soda water, garnish with lime wedge, mint leaf or sugar cane and serve immediately.
Like this post? Contribute to the Discussion