Santiago Mojito Recipe
The Mojito is a popular cocktail that once counted Ernest Hemingway among its champions. Like many cocktails, it has an origin story that's tricky to pin down. Some even say it was invented by Sir Francis Drake!
The first 'on the record' sighting was in 1929 in 'Libro de Cocktail' a cocktail manual created by Cuban bartender Juan A. Lasa.
There are several more theories around its name, which appeared in a drinks guide published by Sloppy Joe's bar in Havana two years later. Some claim it relates to mojo, a Cuban seasoning made from lime and others claim it's a derivative of mojadito (Spanish for "lightly wet").
Whilst a Mojito is traditionally associated with white rum, the notes of cacao, vanilla and honey mixed with tropical fruit and spice in Ron Santiago de Cuba's Anejo 8 Years Old shine in this twist on the Cuban classic.
This particular recipe is a nod to the traditional methods used by highly skilled Cuban bartenders, also known as Cantineros, who shake lime peel in order to extract the most amount of flavour.
What you need
- Ron Santiago de Cuba Añejo 8 Years Old
- Half a lime
- Mint leaves
- Salted honey syrup (mix about 18ml honey and 18ml hot water with a pinch of salt)
- Jigger and bar spoon (with muddler)
- Cocktail shaker and strainer
- Rocks glass
- Muddle (crush) the lime and mint in the bottom of the cocktail shaker. Remember the aim of muddling the mint leaves is to release essential oils, not tear them to pieces.
- Add 50ml rum and 35ml salted honey syrup to the cocktail shaker with an extra pinch of salt and shake.
- Strain into a Rocks glass filled with ice and top with soda water.
- Garnish with any leftover mint leaves.