The only mojito recipe you ever need

Why is it working

While definitely non -traditional, the bitter optional bond of Angostura balances the sweets of the drink while adding fine herbal notes.
Instead of a simple syrup, the use of sugar makes it easier to disrupt mint, the taste and aromatic oils.

The full origin of mojito is lost in history; All we know is that the drink came from Cuba more than 200 years ago before promoting Ernest Hemingway and other celebrities who visited Cuba before the Revolution.

Or do we know a lot? Eric sets convincing doubts about the Hemingway relationship A 2007 Wall Street Journal columnOr

It is true that the modern mojito, both in Havana and its neighborhood, in the bruising joint, is often sick, assuming that it is still close to the original recipe and is not fake spicy rum or boyenberry jam.

Do you want to do the real thing? Here is what you do:

Start with the mint leaves in a serving glass – right if you can get it. Add some sugar and Gently disturbedJust to slightly injure the leaves and release their oil. Press fresh Lime juice. Add a dash Angostura if you like! Balanses the sweets and adds fine herbal notes. Finally, add a good white rum (I like the Banks five islands) and stir. Add some ice and stir gently to cool and mix the drink. The drink with delicious rum and the latest ingredients exceeds the cliché.

October 2011