Mint and lime muddled into a tall rum cooler.

A descendant of the “Draque”—an old Cuban concoction of unrefined rum, cane sugar and lime juice—the mojito was most likely invented when more delicate white rums entered the market in the mid- to late-19th century. The first printed references for the recipe, as we recognize it today, date to the 1930s. Theories about the drink’s moniker abound: some refer to mojo, the Cuban lime seasoning while another points to a play on the Spanish term for “wet,” mojado. Thanks to the diaspora of Miami club culture, the mojito enjoyed a surge of popularity in United States in the early 2000s solidifying its post among the canon of classic cocktails. While it’s a curse when made poorly, it’s a sweet-tart lifesaver on a hot day.


Serving: 1

  • 2 ounces light rum
  • 1 lime quartered
  • 2 teaspoons sugar
  • 2 sprigs mint
  • soda water

Garnish: mint sprig and lime wheel

  1. In a Collins glass, add the mint sprigs and sugar. Muddle the mint by pressing it lightly with a muddler to release the oils.
  2. Drop in lime pieces and muddle to release juice.
  3. Add rum, stir and add ice.
  4. Top with soda water.
  5. Garnish with a mint sprig and a lime wheel.

Tagged: Cuba, mint, rum