The secrets of the Mojito

The secrets of the Mojito

A trivial cocktail, the Mojito? Discover the refreshing and subtle art of Mojitology.

A trivial cocktail, the Mojito? Discover the refreshing and subtle art of Mojitology.

It is the most frequently served cocktail in the world. But few bartenders really know its secrets. Myths, variants, tips and modern techniques… Welcome to the fresh and zesty world of Mojitology.


Everything you need to know about the Mojito

The only certainty about the origin of the Mojito? It was born on the island of Cuba. One legend has it that a drink made from Tafia (the ancestor of rum), sugar, mint and lemon was concocted back in the sixteenth century by British pirates established on the island. They called it "El Draque" (the dragon) as a tribute to explorer Sir Francis Drake. Another legend tells how slaves working in the sugar plantations contributed greatly to its success. Another that the Mojito was a simple adaptation of the daiquiri (rum, sugar, lemon, crushed ice) to which Cuban bartenders added some mint and the pestle ritual. Whatever its origins, the Mojito (from the Spanish for "wet") in its current form found its initial success in the twenties in Cuba. The now legendary bar, " La bodeguita del Medio" made it its speciality from the 1940s on and celebrities like writer Ernest Hemingway became its ambassadors, rapidly exporting the Mojito to the southern and northern coasts of America.

Rum, lime, mint leaves, sugarcane, carbonated water and crushed ice. The five ingredients of the Mojito.