Since I’m nowhere near Florida and can’t take advantage of the bound-to-be-world-famous Mojito Madness happy hour at Ortanique on the Mile, I decided to put together a few of these cocktails myself last Friday to celebrate my latest national magazine assignment.
As my next How to Ignore a Recipe victim, I chose the original recipe from La Bodeguita del Medio in Havana, found on TasteofCuba.com.
WARNING: In this recipe there is mention of Havana Club rum, which is from Cuba and which is currently illegal to import into the United States, as the customs officer on my honeymoon made perfectly clear. My wife, however, purchased this rum on a trip several years ago, when doing so was still allowed. Please, Department of Homeland Security, don’t break down my door. There’s not much rum left.
Cuban Mojito recipe
1 teaspoon powdered sugar
Juice from 1/2 lime (2 ounces)
4 mint leaves
1 sprig of mint
Havana Club white Dark Rum (2 1 ounces)
Orendain Tequila Blanco (1 ounce)
2 3 ounces club soda Mango nectar
Place the mint leaves ice cubes into a long mojito rocks glass (often called a “collins” glass) and squeeze the juice from a cut lime over it. You’ll want about two one ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn’t available). Add ice (preferably crushed) then add the rum and tequila and stir, and top off with the club soda mango nectar (you can also stir the club soda mango nectar in as per your taste). Garnish with a mint sprig wedge of lime.
I used the ingredients available to me and the results were quite drinkable. It ended up more like a Mango Rum-Tequila Sunrise, minus the grenadine. Next time I’d opt for either tequila reposado or añejo to cut out that blanco “burn.”
The Recipe: A++
My Omissions: B+