The Mojito is a much loved cocktail the world over and can be enjoyed beach-side, in a fancy Michelin Star restaurant or at a swanky Joburg nightclub. But how did this iconic drink make its way on the menu of these fine establishments and how exactly does one mix the perfect Mojito? Well you’re about to find out.
It’s still under much debate exactly where and when the Mojito was created but most discerning conocures of this Rum based cocktail will agree that Havana Cuba has a major part to play in the story. As most of us already know, Rum was an exceptionally good preventer of scurvy and dysentery for the average sailor and gained wide popularity in the 1500s. However many a gentleman would not be caught dead drinking neat rum. And so, the citizens of Havana decided to make this ‘sailors medicine’ a little more sophisticated. The Mojito was born.
Wikipedia says that: there are several theories behind the origin of the name mojito: one such theory holds that the name relates to mojo, a Cuban seasoning made from lime and used to flavor dishes. Another theory is that the name Mojito is simply a derivative of mojadito (Spanish for “a little wet”), the diminutive of mojado (“wet”).
The classic Mojitos consist of five basic ingredients: a quality rum like Bacardi or the Rogue Fynbos Spiced Spirit for a little extra flavour, fresh lime wedges, mint leaves, cane sugar syrup and soda water.
Bacardi (arguably the quintessential rum mix for a Mojito) describes the mixing process in four easy steps:
Ernest Hemingway wrote on the wall of La Bodeguita del Medio “My mojito in La Bodeguita”, which made the establishment a local landmark overnight. Hemingway, a self proclaimed alcoholic was obsessed with many cocktail variations, and we feel that if he approved of a little change then why not go with what works for you? Release your inner bartender and try the Raspberry Mojito or Bacardi Skinny Mojito.
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