THE STORY BEHIND THE MOJITO
A drink that has navigated the peaks and troughs of fads and trends for decades, championing flavour and fresh ingredients and introducing countless drinkers to the world of cocktails; the Mojito has earned its legendary status.
But, as with many cocktail superheroes, its origin story is shrouded in mystery and hotly debated. We trace the story of this quintessential Cuban highball – from the backstreets of Havana to bars across the world – and reveal our Captain Morgan perfect recipe, batching tips and a seasonal riff on this summer staple.
A MUDDLED HISTORY
A rumbunctious combination of rum, lime juice, sugar, soda water and mint. The merest mention of the Mojito evokes images of heady Havana nights and takes drinkers to the sunny shores of the Caribbean.
Though its exact origins are the subject of fierce debate, legend has it that we have the famed Sir Francis Drake to thank for the invention of the Mojito.
During his Great Expedition to the New World, an epidemic of scurvy and dysentery broke out aboard Drake’s ship. In desperate search of a cure, a landing party went ashore at Cuba and returned with a local blend of aguardiente de caña (a precursor to rum) mixed with lime, sugarcane juice and mint. Sure enough, the concoction staved off illness and was christened “El Draque” in Drake’s honour.
THE MODERN MOJITO
Fast-forward a few centuries and the humble Mojito, once confined to Cuban farmhouses and beaches, exploded onto the burgeoning cocktail scene, bolstered by the arrival of Prohibition in the States. Havana quickly became a drinking haven for wealthy Americans, who scrambled across the Florida Straits in their droves and were promptly offered a local take on their cherished Mint Julep upon arrival.
Today, the Mojito is one of the undisputed kings of the cocktail world; enjoyed everywhere from Cuba to Cambodia, Havana to Hanoi, and grabbing a spot on most cocktail menus. The cause? Simplicity. A winning combination of flavours that champions good rum and fresh ingredients.
Countless variations and riffs have sprung up, adding inventive ingredients like lemongrass and basil, or substituting the rum for local alternatives, such as tequila (the Mexican Mojito) or metaxa (Greek) – but the original recipe remains intact as the crowd favourite.
Nevertheless, below we examine how to perfect the classic Mojito, consider how to batch for larger volumes and share a contemporary, wintery twist on this dynamic crowd pleaser.
CAPTAIN’S ORDERS
It’s hard to beat a classic. The finely tuned balance of Caribbean flavours; fresh mint, lime and sugar are accentuated with a clean, crisp rum like Captain Morgan White rum, which also brings mellow vanilla and cassia spices to the cocktail.
RECIPE
50ml Captain Morgan White Rum
25ml Simple syrup
Soda water
Lime wedge
Mint leaves
Highball glass
Mint sprig
Crushed ice
METHOD
- Muddle the mint leaves, simple syrup and lime wedges
- Add Captain Morgan’s Original Spiced Gold
- Strain over crushed ice and top with soda
- Garnish with mint sprig.
(Alcohol content: 15.80g per serve)
Batched Recipe
Hosting a party? The Captain’s got you.
Pre-Batch your White Mojito to save time and reduce wastage. Simply use the formula below:
BATCH RECIPE = (BATCH VESSEL SIZE (ML) / SINGLE SERVE SIZE) X SINGLE SERVE INGREDIENTS
RECIPE
750ml Captain Morgan White Rum
2L Soda water
300ml Fresh lime juice
300ml Simple syrup
30 Mint leaves
Highball glasses
Cubed ice
Mint sprigs & lime wedges
METHOD
- Add syrup, mint and freshly cut limes to a large container and muddle furiously.
- Add Captain Morgan’s White Rum and ice.
- Stir.
- Strain into highball glasses filled with ice.
- Garnish with mint sprig and lime wedge.
(Alcohol content: 15.80g per serve)
OHHH SPICY
If you’re feeling adventurous, why not add an exotic twist with Captain Morgan Original Spiced Gold? This crisp, summery blend is filled with fruit and spice notes, like Cinnamon, and definitely gets the Captain’s seal of approval.
Captain Morgan Original Spiced Mojito
RECIPE
50ml Captain Morgan Original Spiced Gold
25ml Simple syrup
Soda water
Lime wedge
Mint leaves
Highball glass
Mint sprig
Crushed ice
METHOD
- Muddle the mint leaves, simple syrup and lime wedges
- Add Captain Morgan’s Original Spiced Gold
- Strain over crushed ice and top with soda
- Garnish with mint sprig.
(Alcohol content: 15.80g per serve)
Twist (on a classic) and Shout
Fancy a little number that turns the classic summer Mojito recipe to a spiced winter wonder? Try the ‘Sneaky Doors’ Mojito:
RECIPE
30ml Captain Morgan Original Spiced Gold
20ml Captain Morgan’s White Rum
25ml Fresh lime juice
25ml Brown sugar cinnamon syrup
6 Mint leaves
Wild Berries
Highball glass
Cubed ice
Mint sprig & lime wedge.
METHOD
- Add berries, mint leaves and syrup to mixing glass and muddle.
- Add ice, rum and lime juice.
- Stir to mix.
- Strain over ice into highball.
- Garnish with mint sprig and lime wedge.
(Alcohol content: 15.80g per serve)
Want to get access to exclusive content including industry news, cocktail culture and trade tips? Sign up to Diageo Bar Academy today for unlimited access to it all.
Recommended for you:
MIXERS 101: LIFTING SPIRITS WITH FLAVOUR
Using the right flavour combination and quality of mixer can make or break a drink. Below, we consider the flavours and textures of some common mixers to showcase how they can best champion your chosen spirits flavours.
FOOD AND SPIRITS: ADVICE FROM A FLAVOUR PRO
Maximising the impact of a well-crafted meal with a corresponding drink, or vice versa, is a great way of elevating a guests’ experience, increasing spend per head and helping the venue’s bottom line.
ONE MILLION* WAYS TO BUILD A CAREER IN THE BAR BUSINESS
Whilst many of us may not have originally intended to join the hospitality industry, the wide range of backgrounds that get involved have never truly been matched with equally diverse career options; until now.
HOW TO CREATE AN APPEALING AND INSPIRING COCKTAIL MENU
Here are a few must-read tips from Diageo Bar Academy trainer, Kris Jadach, on creating the perfect cocktail menu.
