Summer brings some of the most vibrant, bright, and effusive flavors to our collective palates- both on the plate and in the glass, but for my money, lime and mint reign supreme.
There’s something magical about the combination of muddled fresh mint leaves and lime to beat the heat-and it’s summer here in central PA, so hot is what we know.
Perhaps the most famous rum-based cocktail behind Cuba Libre, the mojito was born in the sugar cane fields of Cuba sometime in the 19th century as a mix of aguardiente de cana (raw, unaged rum), sugar, lime, and mint. Who knows for sure when adding ice and topping off the whole thing with seltzer happened sometime later. Its name? A diminutive of the Spanish word mojado (wet). Cocktail lore as it is, the mojito’s fame is linked to La Bodeguita del Medio in Havana, a favorite watering hole for Ernest Hemingway. During one visit, Hemingway scrawled “My mojito in La Bodequita, My daiquiri in El Floridita” on one of the bar’s walls-and it still remains visible today.
Mint as a prominent ingredient provides a pleasant cooling sensation on the tongue and lips as the cocktail is sipped, making it an exceptionally refreshing and thirst quenching drink. The original Cuban recipe calls for yerba buena, a variety of mint common on the island, but spearmint is more easily sourced and grown here in the States, so feel free to use whatever variety of fresh mint you have available to you.
A few squeezes of fresh lime juice provides bright notes and a bracing, thirst-quenching tartness I crave in the heat.
Oh-and the rum. A good white rum is the ultimate summer mixer and premium brands have enough character to enjoy as a sipper. One of my personal favorites is Cane Run Estate, imported from Trinidad. Notes of brown sugar on the nose, vanilla in the mid-palate, and a slightly peppery finish.
The Hemingway Mojito
Commonly made with club soda, according to popular lore, Hemingway preferred his with champagne.
6-10 fresh mint leaves
One Key lime, quartered.
½ oz simple syrup
2-3 oz. white rum
3 oz. champagne
Sprig of fresh mint, for garnish
In a Collins glass, muddle mint, one lime quarter, and simple syrup to release the juice and essential oils. Avoid over-muddling to prevent the mint from becoming bitter.
Squeeze the juice out of the remaining lime quarters and discard.
Add rum, ice, and top with champagne. Garnish with a healthy sprig of fresh mint.
