- In a cocktail glass, muddle (crush) mint leaves with simple syrup. Add ice and rum. Top with carbonated water. Garnish with a sprig of fresh mint.
Original recipe makes 1 serving
History of the Mojito Cocktail
The Mojito took origin in Cuba at a time when the majority of rum was scarcely potable-fierce, odd and heavy with fusel oils as well as other noxiousness. How one can fix this? Well, if perhaps you were a Cuban farmer with a bottle of very cheap rum in addition to a lengthy evening ahead, you might have used any diversions were on hand to make it a lot more palatable-a squeeze of lime, a bit of sugar-cane juice, a handful of mint. After which it would go down perfectly .
Fast-forward to Prohibition and Havana's rise as America's favourite offshore cocktail lounge: The Mojito migrated from the farms to working-class seashores around the Cuban capital after which marched inland. Here it had been dolled up just a bit , with the addition of carbonated water, a lot of ice and a tall glass. Foreign guests marveled on this marvelous offspring of the Mint Julep as well as the classic Daiquiri like it was the scion of a royal romance.