The Mojito: A Complete History & Classic Recipe
- pbrittain97
- Oct 30
- 4 min read
Few cocktails embody pure refreshment like the Mojito. Cool mint, bright lime, white rum, sugar, and soda — the formula is simple, but its legacy is profound. Born in the humid streets of Havana, the Mojito is more than just a summer drink; it’s a symbol of Cuban life itself — vibrant, rhythmic, and full of effortless balance.
With every sip, the Mojito tells a story of survival, reinvention, and seduction — one that spans five centuries and still feels alive on every patio and beach bar in the world.
I. Origins
The Mojito’s roots reach deep into Cuba’s colonial past — a tale that begins not in Havana’s bars, but on the decks of pirate ships.
The El Draque Connection
The earliest ancestor of the Mojito was a 16th-century concoction called El Draque, named after English privateer Sir Francis Drake. According to legend, Drake’s sailors mixed aguardiente de caña (raw sugarcane spirit), lime juice, sugar, and mint to treat scurvy and dysentery. The ingredients weren’t chosen for flavor — they were medicine.
But even medicine, in the Caribbean, has a way of tasting good. Over time, the formula softened, refined by Cuban locals who replaced harsh aguardiente with light rum and made it a drink of pleasure rather than necessity.
From El Draque to Mojito
By the 1800s, when Cuba became the world capital of rum production, the modern Mojito had emerged. Its name likely derives from mojo — a Cuban word meaning “to cast a spell” or from mojadito, meaning “a little wet.” Either way, it was a drink meant to refresh, enchant, and cool.
II. Historical Evolution
The 19th Century – The Cuban Classic
As Havana grew into a global port and playground, the Mojito became the island’s quintessential refreshment. It was light enough for the heat, strong enough for the spirit, and sweet enough to charm visiting sailors and diplomats.
The 20th Century – Hemingway and Havana’s Golden Era
In the early 1900s, the Mojito became a cultural icon thanks to La Bodeguita del Medio, a Havana bar that still claims to have served Ernest Hemingway his favorite version. While Hemingway’s true loyalties leaned toward the Daiquiri, his endorsement (real or rumored) turned the Mojito into a symbol of Cuban allure.
During Prohibition, Americans flocked to Havana for legal drinking, and the Mojito became their drink of choice — a tropical escape in every glass.
The 21st Century – Global Reinvention
By the 2000s, the Mojito had gone global. It became the most ordered cocktail in the world, with every bar, beach, and rooftop lounge offering its version. Yet, amid all its fame, the best Mojitos still come from where it all began — the humid streets and patios of Havana.
III. Ingredients & Technique
The Mojito’s magic lies in its freshness and balance. It’s a study in texture, aroma, and timing — simple ingredients turned sublime by precision.
Core Components
Rum: White Cuban rum for clarity and crispness.
Lime Juice: Freshly squeezed for acidity.
Sugar: Traditionally white granulated, though simple syrup is now common.
Mint: Spearmint or yerba buena, gently muddled to release oils.
Soda Water: To lengthen and enliven the drink.
The Classic Ratio
2 oz (60 ml) white rum
0.75 oz (22 ml) fresh lime juice
2 tsp sugar (or 0.5 oz / 15 ml simple syrup)
8–10 mint leaves
2–3 oz (60–90 ml) soda water
IV. Cultural Significance
The Mojito is more than refreshment; it’s a metaphor for Cuban identity — resilient, joyful, and endlessly adaptable.
It reflects the island’s duality: sweetness and strength, simplicity and sophistication, local roots and global fame. Its ritual — muddling mint, stirring slowly, layering with soda — mirrors the rhythm of Cuban life: patient, deliberate, sensual.
From Hemingway’s literary mythos to the salsa rhythms of Old Havana, the Mojito represents la vida sabrosa — the good life, lived at the right pace.
Even as Cuba’s borders and politics have shifted, the Mojito has remained a symbol of hospitality, artistry, and island pride.
V. How to Make the Classic Version Today
Recipe — The Classic Mojito
Ingredients
2 oz (60 ml) white Cuban rum (e.g., Havana Club 3 Años)
0.75 oz (22 ml) fresh lime juice
2 tsp granulated sugar (or 0.5 oz / 15 ml simple syrup)
8–10 fresh mint leaves (yerba buena preferred)
2–3 oz (60–90 ml) soda water
Mint sprig and lime wheel for garnish
Method
Add mint leaves and sugar to a highball glass.
Gently muddle (press, don’t tear) to release oils.
Add lime juice and rum. Stir to dissolve sugar.
Fill glass with ice and top with soda water.
Stir gently to integrate.
Garnish with a mint sprig and lime wheel.
Specs
Glass: Highball or Collins
Ice: Crushed or cubed
Garnish: Mint sprig and lime wheel
Style: Built long drink
Technique Notes
Never over-muddle mint — bitterness ruins the drink’s aroma.
Use plenty of ice to maintain chill and carbonation.
Fresh soda water is key — add last for maximum fizz.
Variations & Lineage
Coconut Mojito: Add coconut rum or cream for a tropical twist.
Passionfruit Mojito: Substitute passionfruit puree for sweetness.
Spiced Mojito: Use aged rum and demerara sugar for depth.
Mocktail Mojito: Omit rum, double soda, add extra mint and lime.
Service & Pairing Tip
Ideal for summer gatherings or beachside afternoons.
Pairs beautifully with grilled seafood, plantains, or fresh ceviche.
VI. Modern Variations & Legacy
The Mojito remains one of the world’s most beloved cocktails — a triumph of balance and simplicity.
Modern bartenders reimagine it with everything from mezcal to matcha, but the classic formula never fades. Its staying power comes from its sensory perfection: the perfume of mint, the sparkle of soda, the tart kiss of lime, and the gentle sweetness of rum.
It’s also a cultural ambassador — a glass of Havana’s sun, sweat, and spirit that continues to travel the world with effortless charm.
The Mojito endures because it’s eternally alive — vibrant, refreshing, and unpretentious, a drink that belongs to everyone.
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