My Mojito

Tuesday, February 12, 2013


When Vu and I visited Puerto Rico last month, we took a rum tour at the Bacardi Distillery.  It was surprisingly not cheesy but quite enjoyable.  The tour started with a short video of the famous rum’s origin dating back to 1862 and how the company has evolved over the years. Then the guide took us to a replica of Bacardi’s first distillery in Cuba and indulged our olfactory bulbs with the various rums that the company produces.  I was amazed at the different notes that the rums carry depending on how long they had been aged and what they were infused (ie berries, apple, etc) with.  Imagine wine tasting, but with rum.  And of course, we weren’t allowed to take pictures so I don’t have anything to share with you.  


We were ushered to another room, a recreation of the original VIP bar in Cuba where the Bacardi family and their close friends frequented.  At the VIP room, a bartender demonstrated how the cuba libre (rum and coke), daiquiri, and mojito are mixed.  The tour concluded with everyone's favorite part, or at least my and Vu's, free cocktails at the Bacardi bar.  It was an entertaining experience and left us with a newfound appreciation for Bacardi rum, or just rum in general.   


Today, I’m recreating that awesome mojito, which has become one of my favorite cocktails.  A mojito is a Cuban highball, simply made with only 5 ingredients but so refreshing.  Don't be surprised if you indulge in a few.  Here goes!       

Mojito (one serving) 


6 mint leaves
1 oz of lime juice (about 2 medium size limes)
1 oz of white rum or light rum
5 oz of club soda
2 tbsps sugar
Crushed ice
Extra lime wedges and mint sprigs for garnish

1. Muddle mint leaves with sugar and lime juice in a tall glass.
2. Stir in club soda and rum. 
3. Add crushed ice, and garnish with a lime wedge and mint sprig.  Serve immediately.  Enjoy!

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