The Mojito (pronounced moe-HEE-toe) is Cuba’s most famous cocktail. It’s a simple recipe: rum, lime juice, sugar, mint and a splash of club soda (photos #1 and #2—here’s the recipe).
The name derives from the African voodoo term mojo, to cast a small spell.
Drinking more than two can certainly cast a spell!
According to Bacardi Rum, 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, was said to have invented a Mojito-like cocktail known as El Draque that was made with aguardiente, a crude forerunner of rum, plus sugar, lime and mint. (The sugar was used to offset the harsh taste of the liquor.)
> Here’s more Mojito history.
As bartenders began to spin variations of the classic cocktails around the 1970s, Mojitos (along with Margaritas, Martinis, Mint Juleps and you-name-it) began to be mixed with different fruits and other flavors.
So in addition to the classic Mojito recipe, we’re sharing our selection of fruit-flavored Mojitos.
If your favorite fruit isn’t listed, just substitute it for one of the fruits that are featured.
We’re starting with a Cherry Mojito recipe (photo #3) to take advantage of cherry season. It starts with homemade cherry syrup.
There are more Mojito recipes below.
Ingredients For The Cherry Syrup For 4-6 Drinks
1. BRING the water and sugar to a boil in a sauce pan over medium high heat. Stir until sugar the dissolves. Pour into a bowl over the chopped cherries. Refrigerate until chilled, about 2 hours.
2. CUT each ½ lime into 2 or 3 wedges. Add the lime wedges, mint leaves and cherry syrup to a glass. Muddle them to release all of the juices from the lime wedges, and to break down the mint and cherries.
3. FILL the glass almost to the top with ice, pour the rum over the ice and top off with the sparking water.
4. GARNISH with additional mint and lime and the optional sugar cane stick.
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