Wednesday, August 28, 2013

Mojito Rum Cocktail Recipe from Cuba

And summer is not summer without a mojito, cocktail of summer par excellence, with its lime and mint leaves cools the evenings with friends and disco parties. The Mojito is a popular long drink cocktail alcohol of Cuban origin, based on white rum fragrant with mint leaves pounded together with brown sugar, and lime juice, to which are added ice and soda.

Mojito one of the cocktails most famous in the world and seems that the name came from the word voodoo "Mojo" which means Enchantment (spell). The invention of the Mojito is due to the Cuban barman Angel Martínez, manager of the famous bar "La Bodeguita del Medio", located in Havana, said to have mixed the cocktail until he was tired.

The place was frequented by famous writer Ernest Hemingway, who was a great admirer of the Mojito, and who used to consume only here, as according to him, was artfully prepared, before the cocktail conquered great movie stars like Marlene Dietrich, Gary Cooper and Sophia Loren. Keep in mind that a mojito served in the winter may appear bitter because of mint, and it is important that the mint is fresh.

For this it is best to consume the Mojito in the summer, during the months when the mint is more mature and less harsh. It is served cold and has a very pungent taste due to the combination of the freshness of mint and very strong taste of rum. There is also a non-alcoholic version of this called Virgin Mojito: rum is replaced with sprite, seven-up or ginger-ale. But how do you prepare the Cuban mojito?

Ingredients

50 ml white rum
2 tsp sugar
5 fresh mint leaves
Ice cubes
Carbonated Water
Soda water to taste
1 Lime juice

Recipe Method

In a long drink glass, place the mint leaves and sugar by serving a pestle mash against the side of the glass so as to give off the aroma of mint.

Add the juice of lime about 1/5 of the drink and pound for a few seconds, then fill the ice cubes, add the rum, carbonated water, and finally a splash of soda, stir in a circular fashion and serve garnished with a sprig of mint.

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