A Twist On A Classic Favorite
About a half an hour outside of Havana is a restaurant called Ajiaco Cafe, situated in the small fisherman’s village of Cojimar. After learning how to make some delicious Cuban recipes, we finished off our visit with a mojito unlike any we had ever tasted before; this Mojito was made with dark rum instead of light rum; honey instead of sugar; and muddled mint stems instead of muddle mint leaves. Who knew this would become our new favorite Mojito?
- Freshly-squeezed lime juice
- Organic honey
- Soda Water
- Quality, Dark Rum
- 2-3 Stems of Fresh Mint
- Pour two shots of lime juice and two shots of honey into a tall glass. The two ingredients will not mix– they should look separated in the glass. Set aside the shot glass- you will not need it for the rum.
- To mix the ingredients, pour a splash of soda water into the glass and stir. With very little stirring, the ingredients should mix together easily. If they don’t, add a little more soda water and repeat.
- Put 1-2 sprigs of mint in the glass and muddle the stem only, while leaving the leaves in tact
- Add 3-4 ice cubes followed by a 4-6 second pour of rum. We know. It’s a lot. But that’s how good this Mojito is– you can barely taste the liquor with all of the other flavorful ingredients. Stir the drink until all ingredients are mixed.
- Garnish with more ice cubes, mint and soda water as desired.