A coconut Mojito. Photo courtesy
July 11th is National Mojito Day, a time to relax with a tall glass of rum, ice, sugar and mint.
While we’re great fans of the original Mojito recipe, here‘s a variation from Cruzan rum, a distiller that makes both conventional and flavored rums on the Caribbean island of St. Croix:
Ingredients Per Drink
1. Muddle mint, lime and sugar in a cocktail shaker; top with rums and ice. Shake 2 times to mix.
2. POUR into glass. Top with coconut water/soda.
You can add cranberry juice to make a Cranberry Mojito, or muddle raspberries for a Raspberry Mojito.
For more intense coconut flavor, check out the Coquito Mojito, a recent winner in a Florida cocktail competition.
And if you love beets, try this Beet Mojito.
The mojito (moe-HEE-toe) is a quintessential Cuban cocktail. The name derives from the African voodoo term mojo, to cast a small spell.
The drink can be traced to 1586, when Sir Francis Drake and his pirates unsuccessfully attempted to sack Havana for its gold. His associate,* Richard Drake (a possible distant relative), was said to have invented a mojito-like cocktail known as El Draque, “The Drake.” It was made with aguardiente, a crude forerunner of rum, sugar, lime and mint.
Around the mid-1800s, rum was substituted and the cocktail became known as a Mojito.
*His position was “factor and prize agent.”
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