Chef Jose Enrique’s family comes from Cuba, where they were famous for their pineapple soda—it was once the country’s most popular soft drink after Coke. Enrique makes a mojito version of it, using a rich brown sugar–pineapple syrup, rum, mint and club soda.
The oldest-known recipe for the mojito appeared as the Mojo de Ron in a 1929 Cuban guide called Libro de Cocktail (The Cocktail Book).
Boozy pops are desserts that double as cocktails. This one layers a minty mojito with vodka-spiked watermelon juice.
The mojito may be Cuba’s national cocktail. The drink gets its name from the African word mojo, which means “to cast a spell.” Making mojitos in a pitcher doesn’t work—it’s impossible to distribute the lime and mint evenly, plus the club soda tends to turn flat. Instead, muddle a large batch of mint, limes and sugar, then pour the mixture into glasses and top with ice, rum and club soda.
Mixologist Joaquin Simo sweetens these mojitos with strawberries.
This puckery drink is prepared with rum and fresh mint like a classic mojito, but New Orleans chef John Besh tops it with a splash of Champagne.
Tim Goodell came up with the idea for this recipe in an effort to use up his chef's leftover rhubarb syrup. He occasionally serves the drink with lemon-flavored rum in place of vodka.
Mojito Jell-O Shots with White Rum and Fresh Mint
Instead of combining vodka with flavored Jell-O mix, Michael Symon concocts a refreshing mojito and stirs unflavored gelatin into the mint-and-lime-spiced rum drink to mold a fun and sophisticated version of the lowbrow shot.
Grapefruit Granité with Mangoes and White Rum Mojito
Unlike traditional granita, which is stirred frequently as it freezes so that light ice flakes form, Jacques Pépin freezes his granité in a block until it is completely firm, then softens it in the fridge until it's slightly slushy before scooping it into bowls. The sauce for his light, tropical dessert is a riff on the mojito, the minty cocktail.