Classic Mojito

Cuba was the birthplace of the Classic Mojito and is closely related to the Brazilian Caipirinha. We had mint in the house this week and that’s why our South American dinner includes the Mojito. We hope you’ll forgive us, and we do know Cuba isn’t in South America!

Dreaming of the beach

As a Canadian, I’ve actually been to Cuba on vacation. My sister, a friend, and I went when I was in my early twenties. I can legitimately say I’ve had a Mojito, made with Havana Club (the real Cuban version) on a beach in Cuba. You’ll find Mojitos all over the Caribbean now. Just about every resort, hotel, or restaurant will serve it in some variation.

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If you made simple syrup last week, you can use that instead of sugar in this recipe. The sugar does act a bit like sandpaper though, and helps to muddle the lime and mint. If you don’t have a muddler, you can use the back of a spoon, pressing firmly. You’re looking to bruise the mint and lime skin to release the oils. You’ll need 10 to 12 good size mint leaves and about a half a lime to make one drink.

Rum

If you can get a bottle of (real) Havana Club, you’ll get a more authentic Mojito. If you can’t, your favorite white rum will do here. There is lots of flavor with the lime and mint, so you don’t need to stress about using an expensive rum here.

We had fresh lime juice in the fridge (not the green squeeze kind, but real lime juice). I tried using this, but it ends up needing significantly more sugar. Fresh lime juice is SOUR! I think I’ll save it for making pie! Sweet, sour, minty… however you like it, we hope you enjoy the Classic Mojito!

This recipe is part of our South American Dinner.