Arcadia&Co.

The Mojito is a classic Cuban cocktail with roots dating back to the 16th century, when a simple mixture of aguardiente, lime, sugar, and mint was used as a medicinal drink. Over time, aguardiente was replaced by rum, creating the refreshing cocktail we know today. The Mojito became closely associated with Cuba, particularly Havana, and gained international popularity during the 20th century, helped by its connection with American writer Ernest Hemingway. Today, the Mojito is enjoyed worldwide and is celebrated for its refreshing combination of white rum, fresh lime, mint, sugar, and soda water.

Here’s how we did it:

Classic Mojito

8 Mint Leaves, keep one whole sprig for garnish
4 Lime Wedges
1 Lime Wheel for garnish
50ml Light Rum Havana Club 3 Anos
25 Simple syrup 1:1 ratio
crushed ice (preferred)

In a clean highball glass, muddle the lime wedges with the simple syrup.
Bash the mint leaves and add them to the muddle along with the rum.
Press gently to release the oils but don’t tear the leaves
Fill 3/4 of glass with crushed ice
stir and top off with more ice
Add soda
Garnish with a lime wheel and mint sprig.

An Easy Alternative:

Strawberry Mojito

Muddle strawberry gently along with the mint.
Add 12.5ml of strawberry syrup or Liquor. We used De Kuyper. Pour it at the very end to give a nice effect down the crushed ice before garnishing.

Mojito is super universal, and a solid example of the potential flavour combinations.

My own recommendation is to go for a Dark n’ Stormy version. Using Dark Spiced Rum and Ginger Ale instead of soda.

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