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The Mojito
This traditional Cuban (pronounced moh-HEE-toh) highball possibly evolved from a drink named after Sir Francis Drake, the "El Draque". Records from 1586 describe it as a medicinal to fight scurvy. This makes the Mojito one of the oldest cocktails in “the book”. One story suggests Mojitos were the second favourite drink (after Daiquiris) of the writer Ernest Hemingway (another says this was a clever fabrication to drum up business for a particular bar). Cocktail scribe and blogger Jason O’Bryan transcends the history, stating “The Mojito… isn’t invented so much as inevitable: mint grows where limes and sugar cane grow, and soda water because it’s damn hot outside. If, as a culture, you’ve got all that stuff and you never think to put them together, I’m sorry but you don’t get to come out to play.”
- 40ml Quality White Rum - preferably drier styled (see suggestions below).
- 2 teaspoons super fine Sugar (or simple syrup to taste)
- 30ml fresh Lime juice.
- 6 fresh mint sprigs
- Soda Water
Method: Muddle mint leaves with sugar and lime juice into a Collins glass (or highball). Add a splash of soda water and fill the glass with cracked ice. Pour in the rum and top with soda water. Garnish with mint sprig(s) and serve with straw. While the above is a modern, standard recipe for a Mojito you can try these variations: Try a high proof Agricole Rum for more kick. Or take half of the juiced lime and cut it into four wedges to add to the glass. Another variation is to add bitters to cut the mojito's sweetness (or mint bitters to turbo charge the fresh element). Some also use "guarapo" (raw sugar cane syrup) in place of the powdered sugar.
OUR SUGGESTIONS FOR A BETTER MOJITO...![1004643_1.jpg]()
Angostura Bitters (200ml)Trinidad & Tobago, Caribbean,$24. 99Bottle$299.88 DozenABV: 44.7%Created in 1824 by J.Siegert , a German surgeon posted at the Military Hospital in the town of Angostura, Venezuela. Its genesis lay in the requirement for an elixir to combat the repetitive stomach disorders that soldiers were suffering from. After four years of trial and error, researching and analysing the qualities of tropical herbs and plants, Siegert finally arrived at a unique blend of materials which he called 'Amargo Aromatico' or aromatic bitters. Its first public release in Venezuela in 1830 was an instant commercial success. By 1850, he had resigned his commission in the Venezuelan army, to concentrate on the manufacture of his bitters, since by then demand had leapt ahead of supply.
Rum based, this skilfully blended aromatic preparation of gentian in combination with a variety of vegetable colouring matter, must be on every bar shelf. It has a particularly pungent aroma with a concentrated flavour and high alcohol content (44.7%). That means you require only a dash or two at a time. Angostura is never drunk on its own, but is indispensable in the creation of many classic cocktails and is applauded with gin, the monotony of which has been forever altered thanks to Angostura.
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Flor de Cana Extra Dry 4 Year Old White Rum (700ml)Chichigalpa, NICARAGUA$72. 99Bottle$875.88 DozenABV: 40%Nicaragua is an often neglected yet noteworthy producer of medium-bodied Rums from column stills that lend themselves well to aging. Thanks to the exceptional quality maintained by distillers like Flor de Cana, the region's rums have begun to gain well deserved international recognition. Flor de Cana is owned and produced by Compañía Licorera de Nicaragua, which was founded in 1890. Although the brand was not marketed commercially until 1937, it is today considered one of Latin America's most prestigious rums, and has won 72 awards, medals and commendations in the last five years.
Produced from molasses, Flor de Cana White spends four years mellowing in American Oak before being filtered clear.
Tasting note: Brilliant, rainwater clear. Understated scents of dried coconut, creamy soda and pineapple pudding. Medium bodied, with a lively canvas of flavours including bounty bar, nougat fudge and sponge cake; slightly peppery, with creamy soda repeating. Finishes well poised and on a less saccharine note. Lighter styled and endlessly mixable. 40% Alc./Vol.
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Havana Club 3 Year Old Anejo Blanco (White) Rum (700ml)Havana, CUBA$59. 99Bottle$719.88 DozenABV: 40%Another addition to the Havana Club range of premium rums. Smooth and light, aged for 3 years. The perfect rum for a Mojito or a Daiquiri.
Awarded the silver medal in London in 1996 at the "The International Wine & Spirits Competition" when judged against the best rums in the world.
No tasting notes available.
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Plantation 3 Stars White Rum (700ml)Caribbean,$74. 99Bottle$899.88 DozenABV: 41.2%A combination of rums, some unaged, others aged 3 and 12 years, blended and bottled by the French Cognac house, Pierre Ferrand.
Tasting note: Clear with a pale straw / green blush. Light to moderate aromatics yield notes of unripe banana, green olive and peppercorn, becoming more subdued and waxy with aeration. Starts off light and easy in the mouth but crescendos enough by mid palate to gain a point in concentration. Almost a fine grappa-like profile with subtle fruity / unripe banana flavours leading into a mildly creamy, waxy, grassy finish. Concludes pleasantly spicy, crisp and precise. Not the driest on the market but one of the best. 41.2% Alc./Vol.
Alexandre Gabriel, proprietor of Cognac Ferrand, comments, “…Our desire was to develop a rum that shows character, elegance, complexity and a great finish – the ideal rum for cocktails … beginning with a 3-year aged Trinidad rum, carbon filtered to maintain its white colour and to remove the heavier tannins while preserving the aromatics developed and refined by aging. Un-aged rums from Barbados and Jamaica are blended, along with a 12 year old rum from Jamaica. The Jamaican rum is an expensive ingredient but key to the taste of the overall blend. Trinidad brings elegance and refinement, Barbados brings character and aromatics with fruit notes without being too heavy and Jamaican brings the funk, the touch that makes it a complete product.”
Other reviews... Look for sweet, candied citrus-peel aromas and flavors, enlivened with white pepper and fresh ginger. 94 points www.wineenthusiast.com
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Rhum J.M. Agricole White Rum (700ml)Macouba, MARTINIQUE$99. 99Bottle$1199.88 DozenABV: 50%Martinique is a French island with the largest number of distilleries in the Eastern Caribbean. Both pot and column stills are used. As on other French islands such as Guadeloupe, both rhum agricole (made from sugar cane juice) and rhum industriel (made from molasses) are produced. These Rums are frequently aged in used French brandy casks for a minimum of three years with 'Rhum vieux' (aged Rum) frequently compared to high-quality French brandies.
J.M rum is distilled on Martinique's smallest estate, located in the northeast in Macouba, where the sugar cane grows on 28-degree vertical slopes in rich volcanic soil at the foot of Mount Pelée. Due to its unique location with sea breezes, rainforest, an intense microclimate, and high cloud cover, Rhum J.M. cuts their sugar later than other distilleries (most cut the cane at the end of February or early March, whereas Rhum J.M. does not cut theirs until late March or early April). This practice, combined with the region's peculiar environment are said to be contributing factors to the unique flavour to this unusual rum.
Tasting note: Clear. Lemon, meringue, dried fig and mineral aromas with some peppery notes. A soft, silky palate entry explodes into semi sweet flavours of dried fig, green olive and green peppercorns. Slightly prickly, mouthfeel. Long, drying aftertaste of black pepper, green capsicum and boiled confectionary with a subtle mineral fade. A powerful, spicy white rum. 50% Alc./vol.
Other reviews... Clear. Banana custard aromas with a hint of nutmeg, mocha, and toffee. A lively, silky entry leads to a dry-yet-fruity medium-full body of raisins, figs, nuts, vanilla custard, and banana puree flavors. Finishes with a bold, warming wave of white pepper, spice and mineral flavors. A powerful, rustic, and richly flavorful white rum that will energize any cocktail. Needs a touch of water to tame the beast within. 50% Alc./Vol.
International Review of Spirits Award: Gold Medal
RATED: 91 points (Exceptional) - www.tastings.comsize>
Click here to learn more about Rum
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The Simple Syrup Co. Crawley's Bartender Simple Sugar Syrup (750ml)New South Wales, AUSTRALIA$14. 99Bottle$179.88 DozenClosure: Screw CapMade in Australia from Organic Paraguayan Sugar, this sugar (aka simple) syrup takes all of the hard work out of cocktail preparation, so you can focus on drinking and enjoying them! Sugar syrup is an essential ingredient in many classic and contemporary cocktails, however it can be fiddly and time consuming to prepare. Use instead of sugar in a Sazerac, Manhattan, Mojito, Caipirinha or a Blanton's Punch.
Once opened keep refrigerated and consume within two months for best flavour.![1024759_1.jpg]()
Fee Brothers Mint Bitters (150ml)Rochester, New York, UNITED STATES$22. 99Bottle$275.88 DozenABV: 35.75%Closure: CorkLike adding vinegar to temper the sweetness and round out the flavour of certain dishes, adding bitters to cocktails can provide balance and complexity while increasing aromatics.
Fee Brothers continue to expand their portfolio of unusual bitters. Generally, we've found their products to be more pungent than other bitters on the market, so they offer fantastic value for money by being used sparingly.
This edition offers the fresh taste of mint when you don’t have mint leaves handy. Great in a Mint Julep or a Mojito.
35.75% Alc/Vol.
