Mojita
Alcoholic cocktail
Category : Alcoolisé
Origin : Amérique du Sud
Ingredients of the Mojita cocktail
Preparation of the Mojita cocktail
Cocktail to be prepared directly in a mojito glass Muddle the sugar and the lime wedge at the bottom of the glass Fill half the mojito glass with ice cubes (or crushed ice*) Pour in the rum and stir the cocktail gently. Top up the mojito glass with soda water and add 2 dashes of Angostura bitters Serve with a straw and a stirrer. You can add a sprig of mint for garnish. * The use of crushed ice is not recommended, even though it is more aesthetically pleasing, as it kills the bubbles in the soda water, causing the mojito to lose its flavor. In addition, it melts very quickly, which dilutes the cocktail.
History of the Mojita cocktail
The Mojita belongs to the great family of cocktails made with white rum and citrus, with a clear lineage to the refreshing drinks born in South America. Its identity rests on a very simple balance between the brightness of lime, the sweetness of cane sugar syrup, and the lightness brought by soda water. This combination evokes a convivial drinking culture suited to warm climates, where refreshing cocktails without heaviness are sought after.
The presence of Angostura gives it a more nuanced signature, with a subtle aromatic bitterness that adds complexity to the whole. White rum, rooted in the Caribbean and South American sugarcane tradition, places the Mojita in a world of colonial spirits and short cocktails that are fresh and approachable. Even if its exact origin is not documented with certainty, it clearly belongs to this aesthetic of rum-based drinks that favor freshness, acidity, and bright aromas.
What chiefly defines the Mojita is its very clear profile: a sparkling, citrusy alcoholic cocktail, where the discreet bitterness of Angostura balances the sweetness. It embodies a style of mixology that is simple yet precise, typical of recipes where just a few ingredients are enough to create an expressive and harmonious drink.