Mojito

EASY | SUMMER | REFRESHING

The ultimate Cuban highball and one of the most refreshing cocktails full stop.

Unbeatably refreshing on a hot summer’s day seductive balance of mint, lime, sugar

With the creation of the Bacardi Company in the mid 1800’s and other factors, in time rum replaced aguardiente and the name was evolved into the Mojito, first appearing in cocktail literature in the 1932 edition of “Sloppy Joe’s Bar Cocktail Manual”. 

It surged in popularity over the century and once Ernest Hemmingway made his discovery of the drink in Le Bodeguita del medio and wrote about it thereafter – the legendary cocktail’s destiny was sealed.

Ingrdients

• 60 ml Banks Citron
• 15 ml Fresh Lime Juice
• 10 ml Sugar Syrup
• 1 Handful Mint leaves
• Soda Water

Recipe

• Add lime juice, sugar syrup and mint leaves into a small jug or tin and gently muddle.
• Pour the mix, muddled mint and all, into a tall glass and add a handful of cracked ice.
• Pour in the Banks Citron and stir with a long-handled spoon. Add more cracked ice and top up with soda water. Garnish with mint and serve
• Serve & Enjoy

Tip

Muddling the mint well is key to unlocking the full flavours of a Mojito. The trick is simply to use a big handful of leaves to start with and clapping them in your hands (or spanking if you prefer that as a term) before you place them into the glass to muddle

Sugar syrup is the easy way to get it right every time, but there’s something about a Mojito when you use granulated demerara that’s just amazing. Add it in before you muddle (a tea spoon). It takes longer and dissolves slower but well worth it.