There is more history in a mojito than most people realise. And more confusion about who actually invented it.
Everything you need for the perfect mojito recipe at Casa Adora.
The credit usually goes to Sir Francis Drake — Queen Elizabeth's golden boy, privateer, circumnavigator, and general thorn in the side of the Spanish Empire. The story goes that during the 16th century, Drake was involved in the creation of El Draque – Spanish for 'The Dragon' – a rough precursor to what we now call a mojito. The name itself is probably a corruption of mojo, a drink made by African slaves from local ingredients.
Except it wasn't Sir Francis Drake at all. It was Captain Richard Drake. A different Drake entirely. History has been muddling the two ever since.
Put together pirates, rum, the sugar industry, and the slave trade and you have the origin story of one of the world's great cocktails. Mojitos were later made famous by Ernest Hemingway, who drank them at La Bodeguita del Medio in Havana. Bacardi's advertising campaigns did the rest.
My version uses Bacardi Gold rather than white rum – it adds depth – along with Angostura bitters, which are not always considered standard but are non-negotiable as far as I am concerned. Fresh mint from a pot on the terrace, Demerara sugar, fresh lime juice, and a proper cocktail shaker.
The sky should be blue. The weather should be hot. These are not optional.
To make the perfect mojito recipe
(serves 1)
- 50ml golden rum
- Juice of 1 lime, plus a wedge to finish
- 1 tsp Demerara sugar
- A good handful of fresh mint leaves
- Soda water to top
- 2 dashes Angostura bitters
- Crushed ice
Method
Muddle the mint leaves, lime juice and sugar together in the base of your cocktail shaker—you are bruising the mint, not destroying it.
Add a generous amount of crushed ice and pour over the rum. Shake briefly, then strain into a tall glass over more crushed ice.
Top with soda water, add two dashes of Angostura bitters, and finish with a wedge of lime.
Drink immediately. Repeat as necessary.
Footnote: Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef
