Mojito
The Quirky Foodster Team
Highball
Glass
Mint sprig
Garnish
Ingredients
- White rum — 60 ml (2 oz)
- Fresh lime juice — 22.5 ml (3/4 oz)
- Simple syrup — 15 ml (1/2 oz)
- Fresh mint leaves — 8-10
- Soda water, to top — 60 ml (2 oz)
Method
- Gently muddle the mint with the syrup and lime juice in the glass.
- Fill with ice, add the rum, and stir.
- Top with soda water.
- Garnish with a fresh mint sprig.
Description: Cuba's signature highball, built directly in the glass with muddled mint, lime and a soda top.
Cultural Background: Rooted in 19th-century Cuba, with a folk connection to an even earlier drink called the Draque; Ernest Hemingway's patronage of Havana's La Bodeguita del Medio helped cement its fame internationally.
Tips: Muddle mint gently — bruising it too hard releases bitter chlorophyll.
Variations: Fresh muddled fruit (strawberry, mango) makes a popular modern variation.
Serving Suggestion: Serve tall, with a straw, so the mint aroma rises as you drink.
Nutrition: Approx. 145 kcal per serving
FAQs:
Q: Why does mine taste bitter?
A: Over-muddling the mint releases bitter compounds — press gently, don't grind.
- White rum — 60 ml (2 oz)
- Fresh lime juice — 22.5 ml (3/4 oz)
- Simple syrup — 15 ml (1/2 oz)
- Fresh mint leaves — 8-10
- Soda water, to top — 60 ml (2 oz)
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