Cojimar Mojito

Chefpanzee RECIPES
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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
  • Ice
  • 2-3 Stems of Fresh Mint


  1. 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.
  2. 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.
  3. Put 1-2 sprigs of mint in the glass and muddle the stem only, while leaving the leaves in tact
  4. 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.
  5. Garnish with more ice cubes, mint and soda water as desired.


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