Servings: 1 Mojito
Prep Time: 5 minutes
- Lime wedges - 6-8
- Mint leaves - 8-12
- Crushed ice -
- Sugar syrup - 20 ml (see recipe notes)
- Bacardi - 50 ml
- Soda water -
- Mint leaves - (to garnish)
- Combine lime wedges and mint in a tall glass and muddle to release their aroma. A muddle is a wooden tool similar to a pestle used to mash (muddle) the ingredients and flavours together.
- Fill the glass with crushed ice.
- Add the sugar syrup and Bacardi and churn ( slowly stir as if you were folding the ingredients for a cake).
- Top with soda water, if desired, more crushed ice and mint leaves to garnish.
The mojito originated in Cuba.The date of its creation is debated; a popular theory is that Sir Francis Drake created a version of the drink in the 1500s called El Draque. Muddling the limes releases the juice from the flesh and the oils from the zest, while the cells in the mint are crushed, releasing their fresh aroma. To make a sugar syrup, combine two parts sugar to one part water. Bring to the boil, stirring constantly, to dissolve the sugar. Allow to cool and thicken.