Cuban Mojito

Cuban Mojito


 The authentic Cuban mojito: it is the energy and passion that comes directly from Havana



  •  2 teaspoons of sugar
  • The juice of half a lemon
  • 2 sprigs of Good Grass
  • 2 parts of water with gas (9cl)
  • 1 part of Havana Club Añejo 3 Years (4,5cl)
  • Ice cubes.


Cuban Mojito Preparation

In a tall glass, add 2 teaspoons of sugar, the juice of half a lemon, 2 sprigs of Good Grass and 2 parts of water with gas (9cl

Stir gently.

Add a part of Havana Club Añejo 3 Years and cubes.

Stir well and enjoy with prudence!



Cuban Mojito Cocktail History

Cuba is undoubtedly the birthplace of the Mojito, despite the fact that the exact origin of this classic cocktail is always the subject of debate.

One of the stories tells that the Mojito goes back to the 16th century, when the cocktail was known as the Draque, in honor (or dishonor) of the English pirate and slave merchant Francis Drake.

Whatever the origin of its name, the mojito was made with tafía, a primitive rum predecessor, using the other ingredients to simulate its harsh taste.

There is no doubt that the drink improved substantially during the nineteenth century, with the introduction of copper stills and the aging process that led to the modern form of rum.

Some people insist that the name Mojito comes from “mojo”, a Cuban dressing made with lime and used to garnish dishes.

Perhaps because it also contains the lime as an ingredient, the drink became known as a cocktail with a “little mojo”, that is, “mojito”.

When compared, there is a similar debate that tries to point out the exact location of the first Cuba Free, even though the majority claims that it was first served in Havana around 1900.

In regard to the Daiquiri, some American mining engineers boasted of having been the authors of the cocktail in 1905 in Santiago, Cuba, in a bar near the beach, called Daiquiri, although it is likely that locals already drank Daiquiris before the Americans discovered it.


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