“If you don’t make it right, it’ll taste like crushed aspirin.” That statement was said to me as I tasted my first mojito many, many years ago. That mojito definitely didn’t taste like crushed aspirin. It tasted amazing. Refreshing, bright, fresh, different and a perfect balance of flavors. The mint was so alive, but not overwhelming. The sweetness from the rum. The bubbles from the club soda. And the zest from the fresh lime. How was it even possible for this to somehow taste like crushed aspirin? Well guess what… I’m here to tell you that that statement was 100% accurate. I’ve had some mojitos over the years that were very aspirin like in nature. So with every mojito I’ve had or made, that comment resurfaces.
The history of this Cuban drink resembles the drink itself: it’s muddled. It’s origins stem from a combination of Sir Francis Drake, who planned on ransacking Cuba and African Slaves, that drank sugar cane juice while they worked in the fields for energy. Sir Francis Drake failed at his plan to thieve Havana of all it’s gold but he did manage to leave his mark on history. After a good amount of his crew was sickened with dysentery and scurvy, a small group went ashore and gathered items to create a tonic to try and save those who were sick. Mint leaves, limes, aguarediente de cana and juices from the sugar cane were combined and found effective in curing what ailed the crew.
The name “Mojito” didn’t come from Sir Frankie but from African slaves who were believed to combine the spanish word “mojadito” (meaning “a little wet”) and the Cuban lime-based seasoning “mojo”. More history followed between Bacardi and Ernest Hemingway, but most recently mojitos were featured in the James Bond film, “Die Another Day”. Apparently Halle Berry drinking one in a bikini was enough to launch the drink into the spotlight which has now made it once of the most popular cocktails in the world.
So let’s get down to the topic at hand: muddling. I can’t tell you enough how important it is to muddle, muddle and muddle when making your own mojito. This is your key to an anti-aspiriny drink in the end that is refreshing and delicious. Muddling releases the oils in the mint that contain all the flavor. It also blends it with the lime juice that is being extracted at the same time. My only non traditional tip to this recipe is to use simple syrup instead of basic while sugar. It removes the grainy taste that comes with sugar not dissolving and makes for a smoother drink. Simple syrup is extremely easy to make and can be used into almost every beverage where you would put sugar, especially other cold beverages like iced tea.
If you are looking to switch this recipe up and add in other flavors, feel free to add flavored rums or additional fruit juices such as pineapple or grapefruit. These of course are perfect for summer, Saturday nights or whenever! Enjoy!
Traditional Mojito
Serves 2
- 16 mint leaves
- 4 lime wedges
- 3 Tbsp simple syrup, divided
- Ice
- 2 1/2oz Rum, divided
- 8 oz club soda, divided
- Additional mint and lime wedges for garnish
Take two glasses and place 8 mint leaves and a lime wedge in each. Muddle together until lime juice is well extracted.
Add another lime wedge and 1 1/2 tablespoon in each glass. Continue to muddle until everything is mixed well.
Fill each glass with ice.
Add rum and club soda and give a small stir. Garnish with lime wedge and mint.
Enjoy!
Simple Syrup Recipe
- 1/2 cup white sugar
- 1/2 cup water
Combine both in sauce pan over low heat. Stir and simmer until sugar is dissolved. Remove from heat and allow to cool before adding to cocktails.