Few cocktails capture the essence of sunshine, simplicity, and sheer refreshment as the Mojito, a humble mix of rum, mint, lime, sugar, and soda water. But don’t be fooled — beneath the easygoing exterior lies a rich history, deep cultural significance, and surprising amount of craft and technique to perfect it. Joining us to explore it today is Maestro Cantinero and founder of Miami's Café La Trova, Julio Cabrera. Listen on (or read below) to discover Julio's Mojito recipe — and don't forget to like, review, and subscribe!
Julio Cabrera's Mojito Recipe
Ingredients
- ½ tablespoon (10-12g) granulated white cane sugar
- ¾ ounce fresh lime juice
- 6-10 mint leaves
- 2 ounces white rum, such as Bacardi Superior, Flor de Caña 4 Year, Don Q, Banks 5, Bounty etc.
- Garnish: mint sprig and one dash of Angostura bitters
Directions
1. Add sugar and lime to a highball glass (8 or 10 ounce) and stir to create a paste.
2. Add mint leaves and muddle gently, without breaking leaves.
3. Fill glass with cube ice and add rum.
4. Top with soda water and garnish with mint sprig and bitters.
5. Serve with long stirrer or spoon (no straw).
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