The Mojito
Upper muddle class
Originally from Havana, Cuba, this drink conjures up images of smoky bars, sultry Hispanic women and the pungent, heady smell of cigars. The earliest Mojito recipes date back to the '30s, when iconic bars like Sloppy Joe's, La Floridita and Hotel Sevilla proved popular haunts with everyone from poets to revolutionaries.
Perhaps the greatest joint of them all was La Bodequita del Medio, a general store that was converted into a bar-cum-restaurant in the '40s, and it is here that the Mojito is said to have really caught on. Author Ernest Hemingway was a regular habitué, as were Bridget Bardot and Nat King Cole. Today La Bodequita remains a popular tourist attraction, displaying the words "mi majito en la Bodequita" (my mojita at the Bodequita) written on a wall, in Hemingway's own hand.
The Mojito is as trendy as ever, interpreted in many different ways, but traditionally it is made using five simple ingredients: white rum, sugar, lime juice, soda water and fresh mint leaves. The fresh flavours of citrus and mint, the kick of rum, and generous amounts of crushed ice make it a wonderfully refreshing summer tipple, the downside being that this perfect splicing of sharp and sweet flavours will undoubtedly entice the drinker to indulge in yet another.
There are several theories regarding the origin of the name Mojito. One is simply that it comes from the word mojo which refers to the use of limes as a flavourant. However, African slaves working in the Cuban cane fields may also have played a part: their word mojo aptly means "to put a little spell on"!
Most Mojitos are prepared using an initial procedure known as "muddling" whereby mint leaves, lime juice and sugar are mixed together. Don't worry if you don't own a muddler (an implement resembling a pestle, usually made from wood) as you can use the back of a wooden spoon just as successfully. The process requires the mint leaves to be lightly bruised or crushed to release their unique scent and flavour.
Many bars and hotels add Agnostura Bitters to their Mojita mix in order to cut through the sweetness of the drink and to enhance its sharp flavour, though the true Cuban Mojito does not contain Bitters.
Cuban traditionalists seem to prefer a stronger and heavier version, and will favour using a dark rum and brown sugar instead of their white counterparts. Either way, Mojitos are a must for Cuban-themed parties, so snap on the Buena Vista Social Club, light up a Cuban, and glide your way through a night of rumbas and salsas, saving your best for the hot and sensuous tango.
The following is an easy basic recipe that will please most aficionados. The quantities make one drink only, as it is best to prepare each Mojito individually.
MOJITO
4 to 6 mint leaves
The juice of 1 lime
1 to 3 t sugar, depending on your taste (either
castor or icing sugar)
Crushed ice
Approximately 60ml premium white rum
Soda water
Place the mint leaves in a highball glass, add the lime juice and the sugar, and muddle gently. Add the crushed ice, stir in the rum and top with soda water to taste. Stir well, and garnish with sprigs of fresh mint and/or slices of lime.
