Beach Outpost

The Best Mojito

1-2 teaspoons granulated cane sugar
Juice from 1 lime (2 ounces)
4-5 mint leaves
2 measures Havana Club white rum
2 measures club soda

Mojito Place the mint leaves into a long mojito glass (often called a “collins” glass) and squeeze the juice from a cut lime over it. You’ll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (you can also use the back of a fork or spoon if one isn’t available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.

Cuba is the birthplace of the mojito, although the exact origin of this classic cocktail is the subject of debate. One story traces the mojito to a similar 16th century drink, the El Draque, in honor of Sir Francis Drake. It was made with tafia/aguardiente, a primitive predecessor of rum. Mint, lime and sugar were possibly used to hide the harsh taste.

Some historians contend that African slaves that worked in the Cuban sugar cane fields during the 19th century were instrumental in the cocktail’s origin. Guarapo, the sugar cane juice often used in mojitos, was a popular drink among the slaves who helped coin the name of the sweet nectar.

There are several theories behind the origin of the name mojito, one such theory holds that name relates to mojo, a Cuban seasoning made from lime and used to flavour dishes. Another theory is that the name mojito is simply a derivative of mojadito, Spanish for “a little wet”, or simply the diminutive of “mojado” (wet).

Source: http://en.wikipedia.org/wiki/Mojito

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