The Mojito is among the most loved Rum cocktails that are served today and have a recipe that is known all over the world. The roots of this popular beverage can be traced back to Cuba and the 16th-century cocktail El Draque. The drink was named for Sir Francis Drake, the English sea captain, and explorer who traveled to Havana in 1586. El Draque was composed of aguardiente (a cane-spirit that was a precursor to the rum) and mint, lime, and sugar. It was believed to be consumed to treat ailments, however, it’s quite easy to believe people who drank it enjoyed the taste and effects.
Then, rum replaced Aguardiente, as the drink’s name changed Mojito. It’s unclear when exactly this occurred however the Mojito first was mentioned in the literature on cocktails as part of the 1932 version of ” Sloppy Joe’s Bar Cocktail Manual, a book by the renowned Havana institution.
The Mojito is a little more labor-intensive than other cocktails because it involves mixing the mint, however, the result is worthy of the time and effort. The mint blends with other ingredients to provide an additional taste of refreshing which, although usually thought of as summertime can be enjoyed at any time of the year.
If you like your drinks with a touch in literary history then you’re in the right place. The Mojito is believed to have been the favorite for Ernest Hemingway who according to local legend was a frequent drinker during his time at Havana restaurant La Bodeguita of the Medio.
- 3 mint leaves
- 1/2 ounce simple syrup
- 2 ounces white rum
- 3/4 ounce lime juice, freshly squeezed
- The club soda to the top
- Garnish: mint sprig
- Garnishing: lime wheel
Muddle the mint lightly with basic syrup inside the shaker.
Mix the rum, lime juice, and ice then give the drink a quick shake.
Strain into a highball glass and pour over fresh Ice.
Then top with the club soda.
Garnish with a minty sprig and lime wheel.
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