The Mojito, known for its perfect balance of mint, lime, rum, and sweetness, has become a drink that is beloved by cocktail enthusiasts around the world.
But behind its simple ingredients lies a fascinating history that dates back centuries. The Mojito’s origins are said to trace back to the 16th century when Sir Francis Drake and his crew supposedly first created it, initially as a medicinal remedy to combat cholera using local ingredients like cane brandy, mint, sugar, and lime. Over time, it evolved from a health tonic into a popular Cuban cocktail, eventually earning its place as an international icon.
At Havana 1957 in Las Vegas, this iconic drink is crafted with precision and passion, honoring its rich history while adding a touch of innovation. We sat down with the experts at Havana 1957 to learn the secrets behind making the perfect Mojito, from the techniques to the ingredients that make it truly unforgettable.
Frank-Gonzalez – Havana 1957
Frank-Gonzalez
What are the key elements that separate an average Mojito from a great one?
The key that separates a regular Mojito from an exceptional one is that attention to details. From using natural lime juice, white sugar, freshest herbs, to proper maceration, quality rum that works with the other flavors, and a great fizzy water, there are so many ways to create a truly great cocktail.
When making a Mojito, what type of sweetener do you use and why?
White sugar should always be used, first, to respect the original recipe, and second, to balance the lime juice; it does not taste the same with other sweeteners.
Muddling mint is tricky—what is the right technique to get the best flavor with no bitterness?
This process is a fundamental part of achieving a good Mojito. It must be macerated carefully without pressing the stem excessively, as too much will extract the bitterness and unbalance the flavor of the cocktail.
How do you achieve the perfect balance between ingredients in the cocktail?
Respecting the original recipe. We must be very careful not to make variations in the quantities since this would be disastrous for the cocktail, causing it to add bitterness, acidity, or excessive alcohol that unbalances the experience.
What type of rum do you recommend and why?
It is recommended to always use white rum, as it enhances the other flavors without being the protagonist, providing only the character of the cocktail.
Tell us about the unique variations you make.
A mojito is a great classic cocktail, consistently one of the 10 best-selling cocktails in the world, but we respect that variations come into style as well. Due to a Mojito’s characteristics, it pairs perfectly with so many fresh fruits including mango, strawberry, passionfruit, kiwi, and guava. We make variations that pair with mint and lime, vibrant flavors that can transport our guests to Cuba.
The Mojito is often linked to Cuba—talk to us about its origins.
It is said that at the end of the sixteenth century, Francis Drake was feared by the Spanish throughout the East Indies. He was dedicated to raiding ports and ships to steal American gold in the name of the Queen of England. Eventually, Drake’s assaults took him to the port of Havana, where Philip II had alerted the local governor because of the great Mayan treasure that the city housed.
Although the Spanish had prepared the defenses and had fortified themselves to withstand a long siege and pillage, the surprise was great when Drake ended up withdrawing only a few days after his arrival and practically without having attacked the port.
Although Drake left Havana and its gold intact, they say that he left such a mark on the local inhabitants that they ended up naming a recipe after him: “Drake.” Some claim that the cocktail is not actually Cuban, and that it was Sir Francis’s crew who invented it with the ingredients they had on board: cane brandy, mint sugar and lime. Whether it originated in Havana or not, what is clear is that it was perceived as a medicinal drink, especially to combat cholera, a fact that is documented by many contemporary writers.
How has the Mojito evolved over time, and why do you think it remains popular?
The Mojito has evolved from initially considered as a concoction or medicine, then as a popular drink, until it became an international cocktail superstar, recognized throughout the world.
What is one piece of Mojito-related trivia that most don’t know?
There are several curiosities that are little known about this cocktail. One of them is that it was called Draquecito in honor of its creator, and the other is that it was made with Tafia, a predecessor of Rum.
Mojito Havana 1957
Ingredients
- 2 oz. BACARDÍ Superior
- 1 oz. Lime Juice
- 10 g White Sugar
- 1 Lime Slice
- Soda Water
- 1 Sugar Cane Stick, Mint Leaves (for garnish)
Preparation
- In a tall glass, place two sprigs of mint.
- Add sugar, lime juice, and a splash of soda water.
- Muddle gently, to release the essential oil and blend the flavors (You don’t have to crush the leaves, just macerate them a little, without breaking them).
- Add ice cubes to fill 3/4 of the glass.
- Pour the rum over the ice (this will help us to temper the cocktail).
- Top with soda water.
- Mash with the bar spoon harmoniously to integrate all the flavors and temper the cocktail.
- Garnish with a sugar cane stick and a sprig of mint, tapping it carefully on the edge of the glass to extract its aroma.
