Havana Mojito Recipe

To make the best Mojito, use the best ingredients – including the best rum. Some say that Rum is Havana Club brand. But depending on where you buy it you will get a very different rum.

Who owns the rights to the Havana Club Rum Brand? The dispute has been gong on for decades. On July 22, 2009 Business Wire reported the Supreme Court of Spain hear the Bacardi company appeal on who owns the rights to the brand.

Those in the US who have the misfortune of not experiencing the superior qualities of rum produced with the authentic recipes from the homeland of the Mojito should be watchful.

Is it consumer deception to call a rum Havana Club for a product not manufactured in Cuba? The current manufactures of the Havana Club brand from Cuba think so. We at Havana Mojito simply want the best cocktail. To mix the best Mojito follow these steps, gleaning from our Mojito Recipe what works for you…

The mint and lime rind are important to the cocktail along with the choice of sweetener and of course the alcohol. The Havana Mojito is a drink you must put the ingredients together, directly in the glass to make it properly. A great Mojito from scratch requires a little bit of cocktail saavy to make.

Here is how to make the perfect Mojito –

1 – Select a tall highball class, “Collins” glass or Mojito tumbler

2 – Twist 6-8 or so sprigs of mint leaves and drop them in the glass (twisting helps to release the natural essential oils – kinda like the zest of a lemon twist). In Havana they use Cuban mint (mentha nemorosa), the mint you usually find at the grocery store is usually spearmint (mentha spicata). Interestingly, spearmint is used to treat headaches by many herbalists. Some enthusiasts planting their own mint gardens opt for apple mint (mentha suaveolens), a close relative of the Cuban mint, and use that. In a leaf by leaf comparison they do taste different but the subtlety is often lost in the cocktail itself. Still, select yerba buena (good herb) mint when you can find it. Also be sure to remove the stems as they tend to be bitter and can alter the flavor of your Mojito.

3 – Hand squeeze the juice of a sliced lime over the mint leaves. Using your fingers to hand squeeze the lime does not disturb the bitter pith and you will end up with a more authentic drink.

4 – Drop the rind of the freshly squeezed lime over the mint leaves. This not only helps protect the leaves from being bruised or torn in the process of muddling the acid in the limes helps to release the mint oils from the leaves.

5 – Lightly muddle to press the flavored oils from the mint leaves and lime rinds. Using a muddle is best but in a pinch you can try using the back of a fork or spoon – avoid a whisk as the lime and mint can get stuck in the wires and just doesn’t get the job done properly. Be sure not to over muddle the mint or you will end up with small pieces that could get stuck in your teeth or a grainy simple syrup and who wants that? NEVER pulverize or destroy the mint leaf. Muddle for 10-15 seconds until you can smell a light minty and limey aroma.

6 – Add about a tablespoon of fine easy dissolving granulated sugar, powered sugar or simple syrup. While the use of plain white sugar is an absolute no-no there is much debate here so you choose what you like best. Mojito “purists” insist on using granulated sugar rather than a powdered sugar or simple syrup claiming that using a granulated sugar grinds against the lime zest when muddling and results in a stronger lime taste. Some use “guarapo” in place of the powdered sugar. This is canned sugar cane syrup may be found in the Latin food section of the grocery store sold in 12 ounce cans similar to soft drinks. To make your own simple syrup heat equal parts of sugar and water in a saucepan until just before boiling. Keep stirring constantly until the sugar has completely dissolved. Be sure to chill or let stand to room temperature before using in your cocktail. (You can prepare one cup sugar with one cup water and keep the extra in the fridge for the next rounds.)

7 – Fill the glass with crushed or shaved ice. Crushed ice melts faster than cubed ice and the extra area of surface ice will make your drink colder. To avoid brain freeze remember to always take your time when drinking your Mojito – never, ever finish your Mojito in less time than it took to make.
8 – Add 1 ½ – 2 ounces light white or silver rum. Definitely use white or silver rum and stay away from gold/dark as you want the bite to balance out the other ingredients. Also aged rum can muddy the color of the drink and bring some unwelcomed butterscotch, caramel or vanilla flavors to your drink. Although highly unorthodox for a fruitful variation try using flavored rums or vodkas.

9 – Top with carbonated water and stir to mix. NEVER shake a Havana Mojito.

10 – Garnish with a lime wedge, a few springs of mint and for an exotic touch add a piece of sugar cane stick as a stirrer. As a variation many Havana hotels have been know to add a dash of orange bitters in order to cut the sweetness as well.

Makes 1 delicious and refreshing Mojito. Que Rico!

For sugar free drink mixers go to http://www.GoodSpiritsMixers.com/