- SERVINGS: Makes 1 Drink
Although there have been versions of this rum-mint cocktail in Cuba since the late 1800s, it became an international sensation when Ernest Hemingway endorsed the Mojitos at La Bodeguita del Medio in Havana. Still, the drink didn’t make its way into American bars until the 1960s, when it was served at New York’s legendary La Fonda del Sol.
- 5 mint leaves, plus 1 mint sprig for garnish
- 1 1/2 ounces chilled club soda
- 1 1/2 ounces white rum
- 3/4 ounce fresh lime juice
- 3/4 ounce Simple Syrup
- In a collins glass, muddle the mint leaves with 1/2 ounce of the soda. Add ice. Fill a cocktail shaker with ice. Add the rum, lime juice and Simple Syrup; shake well. Strain into the glass. Add the remaining soda and the mint sprig.
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Congratulations to Mei Lin, winner of Top Chef Season 12.