Best Mojito Recipe

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Best Mojito Recipe

The Best Mojito Recipe in the World

This is the ultimate Cuban highball. It whisks you to the steamy streets of Old Havana, pulsating with the frenetic rhythms of an infectious Mambo. If you can’t catch the next flight out to Cuba, a refreshing Mojito (and some Buena Vista Social Club) will do just the trick. It’s a palate-cleansing harmony of sweet lime, tangy mint and punchy rum, refreshingly low in alcohol. Here is some of the history behind this, one of the world’s best-loved cocktails.


The origin of the mojito is hazy at best, but many point to the 19th century as it’s time of birth. It was derived from a primitive earlier manifestation, called El Draque, which was purportedly named after the 16th century English explorer, Sir Francis Drake. It was made from “tafia,” a primeval precursor to rum.

Others are convinced that it grew from the efforts of African slaves, who worked on Cuba’s ubiquitous sugar plantations. They concocted their own popular drink called Guarapo, which was made from the sugarcane that was also used in the early forms of the mojito.

In fact, the actual name of the cocktail, “mojito,” is up for debate. Some believe that it comes from the word “mojo,” used to describe any seasoning made from lime. It also shares links with the Spanish word “mojadito,” the diminutive description for something that is “a little wet.”

Either way, this drink made a splash on popular culture in the 1950s, when renowned author and alcohol-imbiber Earnest Hemingway pronounced it his favourite drink. In fact, Hemingway was a regular at the bar that has become synonymous with traditional mojitos, La Bodeguita del Medio. Pilgrims to the bar can even see a slice of history in the form of graffiti from Hemingway himself. On the wall it reads, “My Mojito in La Bodequita, Earnest Hemingway.”


Enough with all of this history! How do you make the drink? The original recipe from La Bodequita is considered the best in the world. Here’s what you need.

60ml of Havana Club light rum

½ a lime cut into quarters

3 stems of mint

1-2 teaspoons of fine cane sugar

4-5 ice cubes (cubes are preferred, as they keep the drink cold for longer than crushed ice)

Soda water

Pour the rum into a Collins glass. Add three of the four lime wedges to the rum. Throw in the leaves from two out of the three mint stalks. Throw in the sugar. Then, use a pestle (or the side of a small rolling pin) to muddle the mixture in the glass, taking care to squeeze out some of the lime juice and release the fragrant oils from the mint. Stir after muddling, and add the cubes of ice. Top the whole thing off with some fizzy soda water, and enjoy!


Many bars have their own, unique mojito recipes. In Havana, bartenders sometimes like to add dashes of Angostura bitters to counteract the sweetness of the drink. Other bars outside of Cuba like to play with the recipe even further, giving rise to mango, lychee and pomegranate mojitos. For a Mexican twist, substitute tequila for the rum. For a Dirty Mojito, use spiced rum instead of light rum, and mix in some brown sugar.

However you have it, there’s simply no substitute for the refreshing magic of a mojito. It’s the perfect way to kick off those summer parties by the pool!