International Mojito Day

Today, we celebrate the Mojito, the timeless rum cocktail that is beautiful in its simplicity.

The origins of the Mojito are almost as muddled as the cocktail itself. As far as anyone can tell, it was a drink born of necessity. Centuries ago, rum was created in Cuba as “aguardiente de caña” (translating roughly to “fire water”) and was not the easiest spirit to consume even for the most hardened of Cuban farmers and laborers. In order to make it more palatable, drinkers used what they had readily available to them; lime (which also helped fight off the scurvy that was rampant back then), sugar, and water. When prohibition took over the U.S, Cuba became a popular booze-loving tourist destination. Rum evolved from moonshine status to a more refined spirit, and the mojito was elevated to true cocktail status. Bartenders added carbonated water, mint and ice to the lime and sugar concoction to serve it to their higher class clientele, and the rest is history. With only 5 simple ingredients: rum, sugar, lime, sparkling water, mint, it’s no surprise as to why it became the signature cocktail of Havana. It’s light, refreshing, delicious; the perfect drink for those hot Cuban nights.

The Mojito’s simplicity is also what makes it the perfect cocktail for flavor experimentation – all it takes is some imagination and a few new ingredients, and the possibilities are endless. We decided to get adventurous with our Mojitos, bringing in a mixologist and adding a variety of new additions, some locally sourced, some simply for the sake of trying something new.

 

*cocktails created by Jonathan Bluks (@jonathanbluks)
*photos by Nadia Elkharadly (@thenadiae)

 

The Classic Mojito
This is the drink that all the fuss is about. Ensure that you slap the mint leaves rather than muddle them to release their flavor.
Glassware: Highball
Ingredients:
  • 2oz Bacardi Gran Reserva Maestro De Ron Rum
  • 8 leaves
  • Juice of half Lime
  • 3 Sugar Cubes
  • Top with Perrier

Procedure: Build in Glass
Garnish: Lime Wheel, Mint stem

“The Cottage Country Mojito”

Inspired by a trip to the cottage. Freshly picked countryside mint, locally grown Ontario strawberries and Canadian maple syrup for sweetness make this cocktail perfect for a weekend by the lake.

Glassware: Mason Jar
Ingredients:

  • 1 oz Black Pepper / Rosemary / Maple Syrup Cordial
  • 2 Strawberries sliced
  • 3 Lime Wheels
  • 2oz Bacardi Gran Reserva Maestro De Ron Rum
  • Splash of Perrier Sparkling Water
Procedure: Build in Glass
Garnish: Mint, Rosemary, Strawberry

 

“The Red Rum” 
A rum based take on a Tom Collins, flavored with mixed berries and a splash of ginger beer for tha hint of carbonation and, of course, mint and lime.
Glassware: High Ball
Ingredients:
  • 2oz Bacardi Gran Reserva Maestro De Ron Rum
  • 3 oz Lime/Mint/Orange/Blueberry/Strawberry/Raspberry Syrup
  • Top with Ginger Beer
Procedure: Shake ingredients (without Ginger Beer) with ice, strain into glass with fresh ice, top with Ginger Beer
Garnish: Orange Slice, Mint Stem

 

“The Cocomint Oasis” 
This island inspired cocktail takes its flavor from the tropics in an even more refreshing take on the classic.
Glassware: Highball Glass
Ingredients:
  • 2oz Bacardi Gran Reserva Maestro De Ron Rum
  • 8 mint leaves
  • 3 oz coconut water
  • 3 Bar Spoons Coconut Sugar
  • 1/2 oz Lime Juice
Procedure: Shake all ingredients over ice, strain into glass with fresh ice
Garnish: Lime Wheel

 

“Go With Spirit”
I love a good old fashioned, so when we were deciding what mojito variations we would include, this one was at the top of the list. Using notes of vanilla and cherry bark bitters, this cocktail is light and refreshing but still warm and earthy – the perfect marriage between a mojito and an old fashioned.
Glassware: Rocks Glass
Ingredients:
  • 1 oz Mint/Vanilla Infused syrup
  • 3 Dashes Bitter Cube Wild Cherry Bark, Madagascar, Vanilla, Cocoa Bitters
  • 2oz Bacardi Gran Reserva Maestro De Ron Rum
Procedure: Build in glass, stir with ice
Garnish: Orange zest

 

“After 8″
This after dinner cocktail can replace dessert on these hot summer days. Adding some cacao to the minty sweetness of the traditional mojito gives this cocktail just the right amount of sweetness to make it the perfect end to a great summer dinner.
Glassware: Coupe
  • 2oz Bacardi Gran Reserva Maestro De Ron Rum
  • 1 oz Chocolate/Mint Syrup
  • 1 oz Egg white
  • 1 oz Lime
Procedure: Combine all ingredients in shaker, shake without ice, add ice and shake again. Strain into glass.
Garnish: Mint Leaf, Sprinkle Cocoa/Sugar

 

“Hot Summer Night”
Whip up this cocktail any way you like (warm, room temperature or over ice to cool off) to help you unwind no matter how you choose to spend your summer days.
Glassware: Tea Glass
  • 3 oz Bacardi Gran Reserva Maestro De Ron Rum Peppermint Green Tea infusion
  • 3 oz Hot water
  • 1/2 oz Vanilla Syrup
  • Fresh Mint
Procedure: Infuse Rum with Peppermint Green Tea by steeping 2 – 3 tea bags in rum for 45 min – 1 hr. Add to cup, and syrup and hot water.
Garnish: Lemon Wedge, Mint Stem

 

“Strawberry Chocolate Lime Mint Shake”
When I saw chocolate and strawberries were part of the ingredients list for the other cocktails, I immediately requested a bonus strawberry chocolate drink of my own. Hence this cocktail that’s as tasty as it is pretty.
Glassware: Rocks glass
Ingredients
  • 1 oz Chocolate Mint Syrup
  • 1 oz Strawberry Juice
  • 2 oz Bacardi Gran Reserva Maestro De Ron Rum
  • 1 oz Egg white
Procedure: Combine all ingredients in shaker, shake without ice, add ice and shake again. Strain into glass.
Garnish: Strawberry

 

Share your mojito creations with us on instagram @weraddictedmag and happy International Mojito Day!
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Nadia Elkharadly

Nadia Elkharadly

Nadia Elkharadly is the Co-Founder and Managing Editor of Addicted Magazine. Her myriad of addictions include music, fashion, travel, technology, boxing and trying to make the world a better place. Nadia is also a feminist, an animal lover, and a neverending dreamer. Keep up with her on social media through @thenadiae.
Nadia Elkharadly